Ingredients:

  • 2 tablespoons (30 ml) vegetable oil
  • 1 large yellow onion, chopped (about 1 ½ cups/210g)
  • 2 celery stalks, chopped (about ¾ cup/105g)
  • 1 green bell pepper, chopped (about ¾ cup/105g)
  • 4 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (or to taste)
  • 8 cups (1.9 liters) vegetable broth (or chicken broth, for a non-vegetarian option)
  • 1 bay leaf
  • 1 pound (454g) collard greens, washed, stemmed, and chopped
  • 1 pound (454g) mustard greens, washed, stemmed, and chopped
  • 1 pound (454g) turnip greens, washed, stemmed, and chopped
  • ½ pound (227g) spinach, washed, and coarsely chopped
  • ½ pound (227g) kale, washed, stemmed, and chopped
  • 1 bunch green onions, chopped (about ½ cup/70g)
  • ¼ cup (30g) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Hot sauce, to taste (e.g., Tabasco, Crystal)
  • Cooked rice, for serving (long grain or brown rice recommended)

Instructions:

  1. Heat oil in a large pot over medium heat. Add onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes. Add garlic, thyme, oregano, and cayenne pepper. Cook for 1 minute more, until fragrant.
  2. Pour in the vegetable broth (or chicken broth) and add the bay leaf. Bring to a simmer.
  3. Add the collard greens, mustard greens, and turnip greens to the pot. Simmer for 30 minutes, or until the greens are slightly tender.
  4. Stir in the spinach, kale, green onions, and parsley. Simmer for another 15-20 minutes, or until all the greens are tender.
  5. Season the gumbo with salt, pepper, and hot sauce to taste. Continue to simmer for at least 30 minutes (or longer, for deeper flavor).
  6. Remove the bay leaf. Serve hot over cooked rice.