Directions:
- In a large saucepan, place the 2 Quarts of water, and bring to a boil.
- Cook the collard greens in the boiling water for 2-3 minutes to blanch them.
- Using a slotted spoon, remove the collard greens from the boiling water, place them in a large bowl, and set aside.
- Cook the turnip greens, kale, and spinach in the same manner, and add to the bowl of collard greens.
- If using frozen greens, cook them individually in the boiling water until thawed, then remove them with a slotted spoon, and place them in a large bowl for later use.
- Set the cooking liquid aside for use in the gumbo.
- In a large pot, stir together the oil and flour to form a roux.
- Cook the roux over medium heat, while stirring constantly for 20-30 minutes, or until it is a golden (nutty) color.
- Add the onion, celery, green pepper, and garlic, stir well to combine, and cook an additional 5-7 minutes or until the vegetables are soft.
- Slowly, stir a little of the greens' cooking liquid into the roux-vegetable mixture, blending them thoroughly together, and then stir in the remaining cooking liquid.
- Add the reserved greens, cabbage, Creole Seasoning, salt, and bay leaf, and bring to a boil.
- Cover, reduce the heat to low, and simmer for 45 minutes.
- Meanwhile, in a large saucepan, bring the 4 cups water to a boil.
- Add the brown rice, stir well, cover, reduce the heat to low, and simmer for 45 minutes or until the water is absorbed.
- Remove the saucepan from the heat, leave covered, and set aside for 10 minutes to allow the rice to steam.
- After the gumbo has simmered for 45 minutes, add the parsley and nutritional yeast, and simmer an additional 5 minutes.
- Taste and add additional Creole Seasoning or salt, if needed.
- Serve the gumbo in bowls over the brown rice, and garnish individual servings with a little Tabasco sauce, if desired.
- * Note: you can substitute other fresh or frozen greens of choice such as, Swiss chard, mustard greens, beet greens, or escarole.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.8 Kcal (1490 kJ) | ||
| Calories from fat | 87.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.73g | 15% | |
|---|---|---|---|
| Sodium | 290.21mg | 12% | |
| Potassium | 1114.79mg | 24% | |
| Total Carbs | 57.95g | 19% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 11.03g | 44% | |
| Protein | 14.81g | 30% | |
| Vitamin C | 145.9mg | 243% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 3.7mg | 21% | |
| Calcium | 362.9mg | 36% | |
| Amount Per 100 g | |||
| Calories | 48.65 Kcal (204 kJ) | ||
| Calories from fat | 11.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 15% | |
|---|---|---|---|
| Sodium | 39.68mg | 12% | |
| Potassium | 152.44mg | 24% | |
| Total Carbs | 7.92g | 19% | |
| Sugars | 0.73g | 21% | |
| Dietary Fiber | 1.51g | 44% | |
| Protein | 2.03g | 30% | |
| Vitamin C | 19.9mg | 243% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.5mg | 21% | |
| Calcium | 49.6mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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