TLC Cooking "Emeril's Gumbo Z'Herbes With Wild Rice"

Emeril's Gumbo Z'Herbes With Wild Rice

YIELD 6 to 8 servings

INGREDIENTS

3 tablespoons	olive oil or vegetable oil
3 tablespoons	flour
1	small onion, chopped
3 tablespoons	chopped green onions
1/2 tablespoon	chopped garlic
2 to 3 small	bay leaves
3 quarts	vegetable stock
1 cup	wild rice
Salt
Cayenne, to taste
Pinch ground thyme
2 pounds	mixed greens tough stems removed and coarsely chopped
Up to 1/4 cup	file powder, to taste, optional
Chopped parsley leaves, for garnish
Chopped green onions, for garnish

(1/2 pound each spinach, collard greens, turnip greens and cabbage leaves),

PREPARATION:

Method

Heat oil in a large soup pot. Add the flour, stirring until toasted and peanut butter colored, about 3 to 5 minutes. Add the onion, green onion, and garlic, cooking until tender, about 3 minutes. Add the bay leaves, stock, wild rice, 1 teaspoon salt, cayenne to taste, and thyme. Bring to a boil, add greens, a handful at a time, stirring until wilted before adding next bunch. Reduce the heat and simmer for 1 hour. Taste and adjust seasoning—greens should be tender and slightly spicy; add enough salt to enhance flavors. Wild rice should be tender and puffed.
To thicken, have gumbo bubbling gently and stir in 1 tablespoon file powder to start, if desired; add file a little at a time until thickened; simmer 3 minutes more. Or stir into individual serving bowls as desired. Garnish with chopped parsley and green onions.
Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Vegan Soul Cookin' Episode of Emeril Green.

This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.