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.
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 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.
To serve, place rice in individual bowls. Ladle gumbo over rice.
Serves 6 From November 15, 2009 Fox & Fawn Farm Newsletter