Gumbo Z'Herbs

• 12 cups roughly chopped greens, no stems (5 of the following, spinach, collard, turnip, beet or carrot tops, mustard, chicory, kale, watercres)
• 1 large onion, diced
• 3 garlic cloves, minced
• 14 cup vegetable oil
• 14 cup unbleached all-purpose flour
• 6 green onions, white and green parts, chopped
• 1 cup chopped parsley
• 2 bay leaves
• 2 sprigs thyme
• 1 teaspoon salt, plus more to taste
• 1 teaspoon cayenne pepper
• 12 teaspoon sugar
• 14 teaspoon ground allspice
• 1 tablespoon cider vinegar
• 1 tablespoon file powder, plus extra for seasoning
• 4 -5 cups cooked white rice

1. In a 2 gallon stockpot, simmer the greens, onion, and garlic with 1 gallon water for 2 hours or until all types of greens are tender.
2. Strain the greens, reserving the liquid.
3. In a large Dutch oven over medium heat, heat the oil until it shimmers.
4. Whisk the flour in slowly until no lumps remain.
5. Continue to cook and stir for 2 minutes, or until about the color of a paper grocery sack.
6. Add the green onions, parsley , bay leaves, thyme, salt, cayenne, sugar, and allspice.
7. Cook for 5 minutes.
8. Add the greens and the vinegar and simmer over low heat for 15 minutes.
9. Add the reserved cooking liquid and cook for 1 hour over low heat.
10. Remove from the heat, adjust the seasoning, and add the file powder.
11. Stir well; remove the bay leaves.
12. Serve in bowls over a little rice with a sprinkling of file over each.

carrot, onion, garlic, vegetable oil, flour, green onions, parsley, bay leaves, thyme, salt, cayenne pepper, sugar, ground allspice, cider vinegar, file powder, white rice

Taken from www.food.com/recipe/gumbo-zherbs-486749 (may not work)