Greens Gumbo
Greens Gumbo is a hearty, flavorful dish combining tender cooked greens, smoky meats, and savory spices, perfect for comforting family meals or special gatherings.
Ingredients
- 1 bunch collard greens ⓘ
- 1 bunch turnip greens ⓘ
- 1 bunch mustard greens ⓘ
- 1 bunch kale ⓘ
- 1 bunch carrot tops
- 1 bunch radish tops ⓘ
- 1 bunch watercress ⓘ
- 2 bunches beet tops ⓘ
- 1 head cabbage ⓘ
- 3 lb. spinach ⓘ
- 2 lb. slab bacon ⓘ
- 2 medium onions ⓘ
- 1 cup chopped celery
- 1 cup chopped green pepper ⓘ
- 1 cup sliced scallions ⓘ
- 1 bunch parsley ⓘ
- 10 cups water
- 5 cloves garlic ⓘ
- 1 lb. smoked ham ⓘ
- 1 lb. Creole sausage ⓘ
Instructions
- Pick the greens, removing all dead leaves and large stems. Wash them several times.
- Place the greens in a large pot along with the bacon, onions, parsley, celery, green pepper, and water. Bring to a boil; lower the heat and cook, covered, for 1 to 2 hours until the greens are tender.
- Drain the greens, reserving the cooking liquid.
- Discard the bacon.
- When the greens are cool enough to handle, divide them in half.
- Coarsely chop half and put the other half through a blender or processor.
- In the pot, without liquid, sauté the scallions, garlic, ham, and sausage in the vegetable oil for 10 minutes.
- Add the chopped greens and blended greens to the pot.
- In a separate pan, make a roux by melting butter, whisking in flour, and cooking until golden.
- Stir the roux into the gumbo, and season with thyme, basil, bay leaves, allspice, cayenne, ground cloves, salt, and pepper.
- Simmer for additional 30-45 minutes to develop flavors.
Tips & Substitutions
For a richer flavor, consider adding some smoked paprika or a splash of vinegar to brighten the dish. If you don't have all the greens listed, feel free to substitute with any hearty greens you have on hand, such as Swiss chard or arugula. You can also use turkey bacon for a lighter option, or omit the meat entirely for a vegetarian version.
Serving Suggestions
Serve this hearty gumbo over a bed of fluffy rice, such as Cajun Rice, to soak up the flavors. It pairs beautifully with crusty bread or cornbread on the side. For a complete meal, consider adding a light salad or some sautéed vegetables to balance the richness of the gumbo.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stove over low heat, adding a splash of water or broth to maintain moisture. This dish also freezes well; just allow it to cool completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Greens Gumbo contains roughly 1708 calories, with 33g protein, 244g carbohydrates, and 92g fat. It is an excellent source of dietary fiber (229% of the Daily Value), iron (222% of the Daily Value), and vitamin C (157% of the Daily Value). Note that it is relatively high in sodium, at 2311mg per serving (100% of the Daily Value).
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).
Frequently Asked Questions
What can I use if I can't find some of the greens?
If you can't find collard, turnip, or mustard greens, you can easily substitute with spinach, Swiss chard, or even kale for a similar texture and flavor. Just ensure to adjust the cooking time as some greens may require less time to become tender.
Can I make this gumbo vegetarian?
Absolutely! To make a vegetarian version, simply omit the bacon, ham, and sausage. Instead, use vegetable broth and add more vegetables or beans for protein, such as black beans or chickpeas, to keep it hearty and satisfying.
How do I thicken the gumbo?
If you prefer a thicker gumbo, you can increase the amount of roux by using more flour and butter or adding okra, which naturally thickens the dish. Just remember to cook the roux until it’s a deep brown color for the best flavor.
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).