Adapted from Vegetarian Recipes, Better Homes and Gardens

  • 1 bunch kale or 10 oz spinach, chopped
  • 1 head cabbage or 1 bunch watercress, chopped
  • 1 bunch parsley, chopped
  • ¼ c. water
  • ½ c. all-purpose flour
  • ½ c. cooking oil
  • 2 large onions, chopped (or one of this week’s!)
  • 1 medium green pepper, chopped
  • 2 stalks celery, chopped
  • 1 tsp salt
  • ¼ tsp red pepper
  • ¼ tsp black  pepper
  • 1 c. chopped broccoli
  • 1 c. diced parsnips or rutabaga
  • 15 oz can cannelini beans, rinsed and drained
  • 2 c. hot cooked rice.
  1. In a Dutch oven, combine kale/spinach, cabbage/watercress, parsley, and ¼ c. water.  Bring to a boil, breaking up greens 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.
  2. 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.
  3. Add enough water to reserved liquid to make 2 ½ cups.  Add liquid, cooked greens, salt, red & 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 till tender.  Stir in beans; heat through.
  4. To serve, place rice in individual bowls.  Ladle gumbo over rice.

Serves 6
From November 15, 2009 Fox & Fawn Farm Newsletter

Vegetarian Recipes (Cooking for Today)
Vegetarian Recipes (Cooking for Today)

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