Hearty green gumbo

6 Servings

Ingredients

Quantity Ingredient
1 pack Frozen chopped spinach (10 oz)
1 bunch Watercress; chopped
1 bunch Parsley; chopped
¼ cup Water
½ cup All-purpose flour
½ cup Cooking oil
2 larges Onions; chopped
1 medium Green pepper; chopped
2 Celery stalks; chopped
Water
1 teaspoon Salt
¼ teaspoon Ground red pepper
¼ teaspoon Black pepper
1 cup Chopped broccoli
1 cup Diced parsnips or rutabaga
1 can Cannelini beans; rinsed and drained
2 cups Hot cooked rice

Directions

In a Dutch oven combine spinach, watercress, parsley and ¼ cup of water. Bring to a boil, breaking up spinach with a fork; reduce heat.

Cover and simmer for 10 minutes. Drain, reserving liquid and pressing liquid out with a spatula. Set greens and liquid aside. In the same Dutch oven stir together the flour and oil till smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or till reddish brown.

Add onions, green pepper, and celery. Cook and stir over medium heat for 5 to 10 minutes or till very tender. Add enough water to reserved liquid to make 2½ cups. Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Add broccoli and parsnips or rutabaga. Cover and simmer about 10 minutes more or until tender.

Stir in beans; heat through. To serve, place rice in individual.

Ladle gumbo over rice.

Per serving: 403 cal; 11g pro, 53g carb, 19g fat Source: Cooking for Today, Vegetarian Recipes, 1993 Better Homes and Gardens format by Lisa Crawford

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