Meatless Monday: Spicy Gumbo with Greens

Ingredients

2 pounds collard greens, stems removed and chopped

2 cups water

1/4 cup vegetable oil + 2 tbsp

1/4 cup flour

2 onions, diced

1 green bell pepper, diced

4 stalks celery, chopped
3 or 4 tomatoes, chopped
1/4 cup hot sauce
1 tsp file powder
1/4 tsp cayenne pepper (or to taste)
1/2 tsp thyme
1/2 tsp oregano
1/4 cup fresh parsley, chopped
3 cloves garlic, minced
6 cups vegetable broth
2 bay leaves
1 1/2 cups chopped okra
1 16 ounce can kidney beans
Salt and pepper to taste
1 1/2 cups rice, pre-cooked

Directions

1. In a large soup pot, boil the greens in two cups water for about ten minutes. Cover and allow to steam for 5 to 10 more minutes. Reserve the cooking water.
2. In a separate small pot, whisk together the 1/4 cup oil and flour over low heat to form a roux, stirring continuously for about 10 to 15 minutes. Once it turns a dark reddish brown, remove from the heat and set aside.
3. In a large soup or stock pot, sautee the onions, bell pepper, celery and tomatoes for a few minutes in the 2 tablespoons of oil, until just soft. Reduce the heat and add the hot sauce, file powder, cayenne, thyme, oregano, parsley and garlic and cook, stirring for one or two more minutes.
4. Add the four and oil roux and the vegetable broth and stir well to combine. Add the cooking water from the collard greens and the bay leaves. Bring to a simmer, and allow to cook for 15 minutes.

5. Add the collard greens, okra, kidney beans, and rice and cook for 5 more minutes. Remove bay leaves before serving.