Recipe - Nine Green Gumbo

7 qt Spring or filtered water
3 Pieces (6inch) of kombu
1 Bouquet garni (6 black and 6
green peppercorns and
several sprigs each of
asil, thyme, savory, and
sage and 2 bay leaves in
cheesecloth or a small
cloth bag; you'll need an
additional tablespoon each
of thyme, basil, and savory
to add at the end)
16 Packed cups of finely
chopped greens (turnip,
mustard, kale, collards,
spinach, watercress, chard,
parsley, carrot, beet, or
cabbage, etc.)
1 cup Extra virgin olive oil
1 1/3 cup Whole wheat flour
10 md Cloves garlic, minced
2 small Hot peppers, minced
2 lg Sweet red peppers, minced
small
1 md Red onion, minced medium
2 Ribs celery, cut or sliced up thin
2 cup Sundried tomatoes soaked
(for 10 minutes in 2 cups
boiling water) and pureed
2 tablespoon Umeboshi vinegar
2 tablespoon Gumbo file (ground dried
sassafrass leaves)
1 teaspoon Natural mesquite smoke
flavoring (see resources)
4 cup Cooked brown rice
Salt to taste

In a large (at least two gallon) pot combine water, kombu, and bouquet
garni and bring to a gentle boil over medium heat. While the stock simmers
chop the washed greens into pieces small enough not to hang over a soup
spoon. Before adding greens to the simmering stock, remove the kombu, chop
into small pieces, and return to the stock. Add greens. Allow broth to
simmer while you make the roux. Pour the olive oil into a large skillet,
over medium heat. Gradually add the flour. The idea is to brown the roux
well without burning it. When it has begun to brown add minced garlic,
peppers, onions, and celery and stir with a wooden spoon. When these
vegetables are roasted in the hot oil and flour they develop a unique, rich
flavor. Continue to stir the roux until the peppers darken and the onions
are transparent. Add roux mixture to simmering greens and stir well. Add
the tomato puree, umeboshi vinegar, additional thyme, basil, savory
(chopped) and file. Add mesquite flavoring. Finally, add the cooked rice
and salt to taste. Simmer for another 3045 minutes before serving. Garnish
with flat parsley or cooked rice.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Jan 26, 1997.