Green Gumbo
Ingredients
- 4 ears corn, shucked ⓘ
- 6 cups water ⓘ
- 1/4 cup extra-virgin olive oil
- 1/2 medium yellow onion, small dice (1 cup) ⓘ
- 1/2 medium green bell pepper, small dice (3/4 cup)
- 1/2 stalk celery, small dice (1/2 cup) ⓘ
- 2 large cloves garlic, thinly sliced ⓘ
- Kosher salt ⓘ
- 3 cups vegetable stock
- 1/4 cup tomato puree ⓘ
- 1 teaspoon Cajun spice mix
- 1/2 teaspoon freshly ground black pepper ⓘ
- 1/4 teaspoon dried thyme ⓘ
- One 8-ounce bunch collard greens, ribs removed and thinly sliced (5 packed cups) ⓘ
- 4 ounces spinach leaves, thick stems removed and leaves torn if large (2 packed cups)
- 4 ounces mustard greens, thinly sliced (2 1/2 packed cups) ⓘ
- 4 ounces green cabbage, thinly shredded (2 packed cups)
- 2 ounces curly kale, ribs removed and thinly sliced (2 packed cups) ⓘ
- 1/2 jalapeno, stemmed, seeded, and finely chopped ⓘ
- 4 ounces okra, trimmed and cut into 1/2" rings (1 1/2 cups) ⓘ
- 2 teaspoons file powder ⓘ
- 1 tablespoon fresh lemon juice ⓘ
Instructions
- Using the large holes of a box grater, grate the corn kernels into a large pot. Add grated cobs to pot and pour in 6 cups of water. Bring to a gentle boil and cook until water is reduced by half, about 30 minutes. Strain through a fine mesh sieve. Discard solids. There should be 3 cups corn stock. Reserve stock.
- Wipe out the large pot, and heat the oil in the pot over medium-high. Add both the
- and
- , and cook, stirring a few times until golden, about 4 minutes. Using tongs or a slotted spoon, remove sausage to a plate, leaving oil in the pot.
- Reduce heat to medium. Add the onion, bell pepper, celery, and garlic and season with salt. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.
- Stir in the vegetable stock, corn stock, tomato puree, Cajun spice, black pepper, and dried thyme. Bring to a boil. Add the collard greens and reduce heat to medium, cook, stirring occasionally, until tender, about 10 minutes.
- Add the spinach, mustard greens, cabbage, kale, and jalapeno to the pot and stir to wilt. Return the
- to the pot and simmer over medium-low until greens are softened, about 5 minutes.
- Stir in the okra and file powder and simmer until okra is tender and gumbo slightly thickens, about 5 minutes.
- Stir in lemon juice and season gumbo with salt. Fill bowls with white rice and ladle gumbo over top.
Nutrition & Diet Analysis (per serving)
596
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).