Gumbo Des Herbes (Green Gumbo)

• 1/2 cup safflower or canola oil
• 1/2 cup unbleached all-purpose flour
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 2 tsp minced garlic
• 4 cups mushroom stock
• 2 bay leaves
• 2 tsp dried thyme leaves
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/4 tsp white pepper
• 2 pounds mixed greens: mustard, carrot tops, and or beet greens
• 1 fresh protobello mushrooms, sliced
• salt and freshly ground black pepper
• 4 cups cooked white rice

1. 1. Prepare a dark roux: heat the oil in a medium saucepan over high heat just until smoke riese from the surface. Sprinkle the flour over the hot oil and stir to blend it in thoroughly. Keep cooking and stirring until the mixture is very dark, 10-20 minutes.
2. 2. Remove the pan from the heat and add the onion, bell pepper, celery, and garlic. Stir the vegetables into the roux, return the pan to medium heat, and cook until soft, 10 minutes.
3. 3. Meanwhile, in a separate saucepan, heat the mushroom stock until it is almost simmering.
4. 4. Slowly add the stock to the roux, stirring constantly, and bring it to a boil. Add the bay leaves, thyme, oregano, cayenne, and white pepper. Stir in the greens and the mushroom. Season with salt and pepper to taste, and simmer for 45 minutes.
5. 5. Serve over hot white rice.

safflower, flour, onion, green bell pepper, garlic, mushroom stock, bay leaves, thyme, oregano, cayenne pepper, white pepper, mixed greens, fresh protobello mushrooms, salt, white rice

Taken from www.epicurious.com/recipes/member/views/gumbo-des-herbes-green-gumbo-50010987 (may not work)