Green Gumbo

Green Gumbo in a bowl

Also called Gumbo Z’Herbes (pronounced “ZAV”), Green Gumbo is a traditional Louisiana dish eaten during Lent. Some stews are called gumbo when they are made with a roux (butter and flour) or 'Filé' powder (dried sassafras leaves) instead of okra. It’s a dish that pulls together West African, Caribbean, Creole and Cajun traditions.

1 lb. hearty greens (2-3 bunches)
3 c. water or vegetable stock
2 T. butter
2 T. flour
1 small onion, sliced or diced
2-3 garlic cloves, sliced or crushed
1 bay leaf, fresh if available
Freshly ground black pepper|
Pinch of cayenne pepper
1 t. kosher salt, adjust if using store-bought stock,
(1920 mg sodium = 1 teaspoon kosher salt)

Remove stems from greens and discard. Tear leaves into 2-3 inch pieces, wash and drain. Add 1 c.  stock to a blender and add just enough leaves to fill it half full. Cover and blend until greens are evenly pulsed. Add another cup of liquid and add another big handful of greens. Repeat until all the greens have been pulsed. (Will yield 5-6 cups total.)

Warm a 4 qt. saucepan over medium heat, add butter. When melted and beginning to foam, sprinkle flour over and stir until well combined. Cook the ‘roux’ until golden brown and nutty. Add onion and cook until translucent. Add garlic and bay, cook 1-2 minutes until fragrant. Add blended greens and stock to the roux, add spices and stir. Bring to a strong simmer, reduce heat and simmer on low for 20-30 minutes, until greens are truly tender and stock is reduced. Taste and adjust seasoning as needed.

Try serving this dish with shrimp and rice for a true bayou experience. Outside of the Lenten season, Green Gumbo is prepared with ham hock and andouille sausage.

Gumbo Z’Herbes