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Vegetarian Gumbo Z'Herbes

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PREP TIME
45 min
COOKING TIME
75 min
TOTAL TIME
120 min
SERVINGS
12 servings
Lunch Dinner Southern
Vegetarian Gumbo Z'Herbes
Ingredients
  • 2 medium leeks
  • 2 bunches collard greens
  • 2 bunches turnip greens
  • 2 bunches Lacinato kale
  • 2 bunches rainbow chard
  • 2 large stalks celery with leaves
  • 6 tablespoons unsalted butter, divided
  • 2 tablespoons minced fresh thyme, divided
  • 1 medium head green cabbage, cored and chopped
  • 2 tablespoons kosher salt, divided
  • 1/4 cup all-purpose flour
  • 1 large red bell pepper, finely chopped
  • 1 large yellow onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 8 cups low-sodium vegetable broth
  • 2 fresh bay leaves
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/2 teaspoon file powder
  • 1/4 teaspoon crushed red pepper
  • 3 cups cooked white rice
Instructions
1
Begin by cutting leeks in half lengthwise and then slice both white and green parts crosswise into 1/4-inch thick pieces. Next, remove the stems from collard greens, turnip greens, kale, and chard; chop all the remaining greens into small pieces, keeping them separate. Chop celery stalks and reserve the leaves for garnish purposes.
2
Heat 2 tablespoons of butter in a large cooking vessel over medium heat. Add sliced leeks and 1 tablespoon of thyme; cook, stirring constantly, until the leeks are tender and have lost their crunchiness, approximately 5 minutes. Add chopped collard greens, turnip greens, and cabbage; cook, stirring frequently, until the greens are wilted and tender, around 5 minutes. Add chopped kale, chard, and a pinch of salt; cook, stirring constantly, until all the greens are wilted and tender, roughly 5 minutes. Lower the heat to low and continue cooking the greens, stirring constantly, until they are tender and no longer have a bitter taste, approximately 10 minutes. Remove the cooked greens from the pot and transfer them to a large serving container; set aside until ready to serve.
3
Clean out the cooking pot and melt the remaining 4 tablespoons of butter over medium heat. Whisk in flour and cook, stirring constantly, until the mixture is dark brown in color and has a rich aroma, approximately 5 minutes. Add sliced bell pepper, onion, and chopped celery; cook, stirring frequently, until the vegetables are tender, around 5 minutes. Add minced garlic and remaining 1 tablespoon of thyme; cook, stirring constantly, until the vegetables are tender and fragrant, roughly 1 minute.
4
Whisk in vegetable broth. Add the reserved braised greens, bay leaves, black pepper, file powder, and crushed red pepper. Bring the mixture to a boil over medium heat, stirring occasionally. Lower the heat to low and cook, stirring occasionally, until the mixture is slightly thickened and the vegetables are tender, approximately 30 minutes. Season with remaining 1 tablespoon of salt.
5
Serve the mixture over cooked rice and garnish with reserved celery leaves, if desired.