Gumbo, a hearty stew brimming with bold flavors and a rich roux, is a culinary staple in the Southern United States. Traditionally prepared with seafood or meat, gumbo can also be adapted to a vegetarian delight with the addition of leafy greens. Gumbo Greens, a vibrant dish bursting with earthy flavors and wholesome goodness, is a testament to the versatility of this classic Cajun cuisine.
Gumbo Greens is a nutritious and satisfying dish packed with fiber, vitamins, and minerals. Collard greens are an excellent source of vitamins A, K, and C, as well as calcium and iron. Okra is a good source of fiber and vitamin C, while tomatoes are rich in lycopene, an antioxidant with potential health benefits.
Gumbo Greens is a delicious and versatile dish that is perfect for a hearty meal. With its rich flavors, vibrant colors, and wholesome ingredients, Gumbo Greens is sure to please even the pickiest eaters. So gather your ingredients, fire up the stove, and let the flavors of Gumbo Greens transport you to the heart of Cajun cuisine.
![Gumbo Greens](https://gmaonline.org/wp-content/uploads/2024/05/Gumbo-Greens-500x500.jpg)
Gumbo Greens Recipe
Ingredients
For the Roux
- 1 cup vegetable oil
- 1 cup all-purpose flour
For the Vegetables
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 tablespoon Cajun seasoning
For the Greens
- 2 pounds collard greens stemmed and chopped
- 1 pound okra sliced
- 1 14.5-ounce can diced tomatoes, undrained
For the Seasoning
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
For Serving
- Cooked white rice or crusty bread
Instructions
- Make the Roux: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture forms a smooth paste. Continue to cook, stirring frequently, until the roux darkens to a rich, chocolate-brown color, about 15-20 minutes. The roux is the key to a flavorful gumbo, so take your time and cook it slowly until it reaches the desired color.
- Sauté the Vegetables: Add the onion, bell pepper, and celery to the roux and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and Cajun seasoning and cook for another minute until fragrant.
- Cook the Greens: Add the collard greens, okra, and diced tomatoes to the pot. Stir to combine and bring to a simmer. Reduce heat to low, cover, and cook for 30-40 minutes, or until the collard greens are tender.
- Season and Adjust: Stir in the thyme, oregano, cayenne pepper, salt, and pepper to taste. Adjust seasonings as needed.
- Serve: Serve hot over cooked white rice or crusty bread. Garnish with chopped fresh parsley or green onions, if desired.