Green Gumbo

• 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
• Cooked white rice, for serving

1. 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.
2. Wipe out the large pot, and heat the oil in the pot over medium-high. Add both the
3. and
4. , 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.
5. 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.
6. 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.
7. Add the spinach, mustard greens, cabbage, kale, and jalapeno to the pot and stir to wilt. Return the
8. to the pot and simmer over medium-low until greens are softened, about 5 minutes.
9. Stir in the okra and file powder and simmer until okra is tender and gumbo slightly thickens, about 5 minutes.
10. Stir in lemon juice and season gumbo with salt. Fill bowls with white rice and ladle gumbo over top.

corn, water, extravirgin olive oil, yellow onion, green bell pepper, celery, garlic, kosher salt, vegetable stock, tomato puruee, cajun spice mix, freshly ground black pepper, thyme, collard greens, spinach, mustard greens, green cabbage, curly kale, okra, file powder, lemon juice, white rice

Taken from www.epicurious.com/recipes/food/views/green-gumbo (may not work)