Recipe: St. Patrick’s Day Gumbo.
CyberParents’ Recipe St. Patrick’s Gumbo
|4 cups coarsely chopped kale
4 cups coarsely chopped spinach leaves
4 cups coarsely chopped mustard greens
3 cups shredded green cabbage
2 cups coarsely chopped watercress
1/2 cup coarsely chopped parsley
4 green onions, cut into 2-inch pieces
2 bay leaves
8 cups water
2 T olive oil
2 T olive oil, Optional
1/4 cup flour
12 cups cooked rice
|In 8-quart saucepan, combine kale, spinach, mustard greens, cabbage, watercress, parsley, onions, bay leaves, and water. Bring to boil, reduce heat, and simmer, uncovered for 20 minutes.
While greens are simmering, heat 2 T olive oil to medium heat. Add celery, green pepper, garlic. Sauté over medium heat 10 minutes.
Add to saucepan. Add hot pepper sauce and spices, then simmer all for 40 minutes.
Remove bay leaves.
Remove 2 cups of vegetables and set aside.
In blender or food processor, puree remaining vegetables (in batches) and return to saucepan.
Sauté optional mushrooms in optional olive oil 10 minutes. Add to saucepan.
In skillet, brown flour to light golden rue. Gradually stir in 2 cups reserved vegetables, stirring constantly until mixture thickens. Return mixture to saucepan and bring all to boiling.
Place bottled pepper sauce and remaining rice on table for guests to add as desired.
Any day is a good day to serve this healthy, green gumbo; it is particularlyfestive for St. Patrick’s Day!
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