Green Gumbo

Ingredients

• Spinach

  Raw

  6 cup or 180g

• Kale

  Raw

  6 cup, chopped or 402g

• Watercress

  Raw

  2 cup, chopped or 68g

• Parsley

  Raw

  2 cup or 120g

• Cabbage

  Raw

  1 cup, shredded or 70g

• Water

  Plain, clean water

  ⅓ cup or 78g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Onions

  Raw

  2 large or 300g

• Green bell pepper

  Sweet, green, raw

  1 cup, chopped or 149g

• Celery

  Raw

  1 cup chopped or 101g

• Chopped ham

  Not canned

  560g

• Salt

  Table

  ¼ tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Wash all the greens thoroughly to remove sand. Drain well. In a 4-quart Dutch oven combine greens and water. Bring to boiling, reduce heat to medium. Cover and simmer for 12-15 minutes or till tender. Drain greens, reserving liquid. Cut up the cooked greens. Set aside.
2. In a heavy 4-quart Dutch oven, stir together the flour and oil till smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium, then cook and stir another 10 minutes or till a reddish brown roux is formed.
3. Add chopped onions, green pepper, and celery. Cook and stir over medium heat 5-10 minutes or until vegetables are very tender.
4. Add enough water to reserved cooking liquid to make 2 cups. Add water mixture, chopped greens, ham, salt, red pepper, and black pepper to onion mixture. Bring to boiling, reduce heat, cover and simmer for about 1 hour. Serve over hot cooked rice.

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