Hearty Green Gumbo

• 1 (10 ounce) package frozen chopped spinach
• 1 bunch watercress, chopped (2 cups)
• 1 bunch parsley, chopped (2 cups)
• 14 cup water
• 12 cup all-purpose flour
• 12 cup cooking oil
• 2 large onions, chopped (2 cups)
• 1 medium green pepper, chopped (1 cup)
• 2 stalks celery, chopped (1 cup)
• water
• 1 teaspoon salt
• 14 teaspoon ground red pepper
• 14 teaspoon black pepper
• 1 cup chopped broccoli
• 1 cup diced parsnips or 1 cup rutabaga
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 cups hot cooked rice

1. In a Dutch oven combine spinach, watercress, parsley, and 1/4 cup water.
2. Bring to a boil, breaking up spinach with a fork; reduce heat, cover and simmer for 10 minutes.
3. Drain, reserving liquid and pressing liquid out with a spatula- Set greens and liquid aside.
4. In the same Dutch oven stir together the flour and oil till smooth.
5. Cover over medium-high heat for 5 minutes, stirring constantly.
6. Reduced heat to medium, cook and stir about 10 minutes more or till reddish brown.
7. Add onions, green pepper, and celery- Cook and stir over medium heat for 5 to 10 minutes or till very tender.
8. Add enough water to reserved liquid to make 2 1/2 cups.
9. Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture.
10. Bring to a boil; reduce heat, cover and simmer for 15 minutes.
11. Add broccoli and parsnips or rutabaga- Cover and simmer about 10 minutes more or till tender.
12. Stir in beans; heat through.
13. To serve, place rice in individual bowls and ladle gumbo over rice.

spinach, parsley, water, flour, cooking oil, onions, green pepper, stalks celery, water, salt, ground red pepper, black pepper, broccoli, parsnips, cannellini beans, rice

Taken from www.food.com/recipe/hearty-green-gumbo-129672 (may not work)