Gumbo is traditionally made with a variety of meats and shellfish, but you're not likely to be disappointed with this all-vegetable version.
1/4 cup all-purpose flour
1 tablespoon olive oil
1 medium onion, thinly sliced
1 medium red pepper, cut into 1/2-inch pieces
1 large stalk celery, thinly sliced
2 garlic cloves, crushed with garlic press
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon dried thyme
1/ teaspoon ground allspice
1 3/4 cups vegetable broth
3 cups water
1 bunch collard greens (about 1 1/4 pounds), tough stems trimmed and leaves coarsely chopped
2 cans (15-19 ounces each) small red beans, rinsed and drained
1. In a dry nonstick 5- to 6-quart saucepot, toast flour over medium heat, stirring frequently, until pale golden, about 5 minutes. Transfer flour to medium bowl; set aside.
2. In same saucepot, heat oil over medium-high heat until hot. Add onion, red pepper, and celery and cook, stirring occasionally, until vegetables are tender-crisp, about 10 minutes. Add garlic, salt, ground red pepper thyme, and allspice and cook, stirring, 2 minutes.
3. Whisk broth into toasted flour until blended. Stir broth mixture and water into vegetables in saucepot; heat to boiling over medium-high heat. Add collard greens, stirring until wilted; stir in beans. Heat gumbo to boiling. Reduce heat to medium-low; cover and simmer until greens are tender, about 10 minutes.
(based on individual servings)
Total Fat: 6 g
Cholesterol: 0 mg
Sodium: 1,190 mg
Carbohydrates: 58 g
Protein: 17 g
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