Green is in for the next month or so. That's what's growing locally. Try this Green Gumbo inspired by my friend and local farmer Betsey Basil.
By Penny Rich
Inspired by Betsey Basil
1/4 cup canola oil
1/4 cup flour
2 onions, diced
4 stalks celery, diced
2 green peppers, diced
2 –3 cloves garlic, minced
4 links of Soy Sausage*, sliced
6 cups vegetable stock
1 pound each collards, turnip or mustard greens, kale, spinach, roughly chopped and blanched**
1 tablespoon Creole seasoning
Salt and pepper to taste
1/4 cup freshly chopped parsley
In a large pot, stir together the oil and flour to form a roux. Cook the roux over medium heat, 20-30 minutes, or until it is a nutty color. Add the onion, celery, green pepper, garlic and soy sausage, stir well to combine, and cook an additional 5-7 minutes or until the vegetables are soft. Add vegetable stock stirring to combine. Add the reserved greens, seasoning, salt and pepper and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes. Serve on brown rice.
*Soy sausage is a meat substitute that can be found in the market near the tofu
**Blanching the greens – bring 6-8 cups of water to a boil. Add 1 teaspoon of salt to the water. Add each green for 2-3 minutes – remove to a bowl. Repeat with all the greens.