Green Gumbo

[Guest guest]

Green Gumbo

 

1-1/2 c. veggie stock (or prepared bouillon)

1 bunch kale, chopped

1/2 lb fresh okra, sliced 1/4 " thick

2 lg. Portobello (or ordinary) mushrooms, diced small (1/4 " )

1/2 c. fat-free roux (see below)

3-4 ribs celery, sliced across in 1/4 " pieces

1 green pepper, chopped

1 large onion, chopped

Pepper, veggie bouillon

 

Cook the kale in the veggie stock, covered, until tender. Hold in the stock

while preparing the other ingredients.

 

[Roux: Put 1/2 c. flour

in a large-bottom well-seasoned cast iron pot or skillet and stir constantly

over medium-low heat until caramel colored and toasty smelling.

 

Then add the chopped pepper, onion, celery, mushrooms, and stir, increasing heat

a bit, until the onion is clear.

 

If you prepared a couple cups of the toasted roux flour ahead and stored it in

the icebox, you should then dry sauté the vegetables until the onion is clear

and edges a bit brown, and it smells *good*--

 

THEN add the 1/2-cup of toasted flour and stir in, then proceed with the rest of

the recipe].

 

Now add all the other ingredients, including the kale and the stock the kale

cooked in. Cook for 20 min. to a half hour, or until the okra is done but still

a bit crunchy. Taste for seasoning; if it needs more salt, add veggie bouillon

to bring it up and round out the flavor. Serve hot over cooked rice, and pass

the Tabasco.

 

If you like, you could also sprinkle a 1/4 tsp of gumbo file over it at the

table, but this is not necessary because the okra is in there. 4 generous

servings

 

 

 

 

 

 

 

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