Lemony Gumbo Z’Herbes

• 2 tablespoons vegetable oil
• 1 cup chopped onions
• 1/2 cup chopped bell pepper
• 1/2 cup chopped celery, preferably the innermost ribs (reserve the leaves for later)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne
• 1 large clove garlic, minced
• 4 cups water, vegetable stock, or chicken stock
• 2 pounds assorted greens: collards, turnip, beet, mustard, chard, kale, or spinach, coarsely chopped
• 1 handful celery leaves from your head of celery, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon chopped fresh rosemary leaves
• 2 bay leaves (preferably fresh)
• 1 lemon, juiced
• 1 tablespoon Worcestershire sauce (leave out if you want this to be vegetarian)
• 1 pinch Salt and freshly ground black pepper, to taste
• 2 small links smoked andouille sausage, cut into small pieces (optional)
• 1 splash Fruity olive oil, for serving
• 1 scallion, white and light green parts only, finely chopped
• 1 cup Cooked white or brown rice, for serving
• 1 pinch File powder (optional)
• 1 dash Hot sauce, such as Tabasco (optional)

1. In a large Dutch oven, heat oil over medium heat until shimmering. Add onions, celery, bell pepper, and salt, and saute, stirring occasionally until softened but not browned. Stir in garlic and let it sweat with the other vegetables for a minute or two. Add water or stock to the Dutch oven. Raise heat until it comes to just below boiling. Add greens and celery leaves a little at a time until they are all wilted into the soup. Add thyme, rosemary, and bay leaves. Halve and juice a lemon, and put both lemon halves into the soup. Add 1 tablespoon Worcestershire sauce, if using. Reduce heat to low and simmer soup, uncovered, for at least 1 hour and up to 3 hours. The vegetables will become mushy and the soup will be very green. This is what you're going for. Taste and add salt, freshly ground black pepper, and more Worcestershire sauce to your taste. Fish out the bay leaves and the lemon halves and discard them. Stir in the andouille sausage if using.
2. To serve, place a scoop of rice into a bowl, pour soup over the rice, and add about a teaspoon of olive oil on the top. Sprinkle with scallions.rnrnPass around the file powder and hot sauce to use as desired.

vegetable oil, onions, bell pepper, celery, kosher salt, cayenne, clove garlic, water, collards, handful celery, thyme, rosemary, bay leaves, lemon, worcestershire sauce, salt, sausage, olive oil, scallion, brown rice

Taken from food52.com/recipes/16601-lemony-gumbo-z-herbes (may not work)