Fresh mixed greens
3 pound(s), (such as mustard greens, Swiss chard, collards, or turnip greens; about 6 bunches), trimmed and chopped
2 large, white, chopped (about 2 cups)
7 clove(s), chopped
1 Tbsp, plus a generous pinch
Uncooked bell pepper(s)
2 item(s), medium, green, chopped
2 medium stalk(s), chopped
1 tsp, crushed
1 pinch(es), large
Packaged smoked trout
¼ pound(s), rainbow trout fillets (not canned), flaked
1 cup(s), stemmed and chopped
Cooked long grain brown rice
3 cup(s), hot, for serving
- In large heavy pot or Dutch oven, place greens, onions, garlic, and 1 tbsp salt. Add 6 cups water and bring to boil. Reduce heat to medium-low. Cover and cook, stirring occasionally, until greens are completely wilted and tender, about 45 minutes. Strain greens, reserving pot liquor (liquid in pot). Transfer greens to food processor and process until thick and chunky paste forms.
- Wipe pot clean. Add flour and cook, stirring frequently, until it starts to smell toasty and turns light peanut-butter brown, about 5 minutes. Transfer to small bowl.
- Heat oil over medium in same pot. Add bell peppers, celery, thyme, cayenne, and 1 generous pinch each of salt and black pepper. Cook, stirring often, until vegetables soften, 3 to 4 minutes. Stir 2 to 3 tbsp reserved pot liquor into toasted flour to make thin paste and add to pot. Stir in remaining pot liquor, puréed greens, fish, parsley, basil, and bay leaves. Reduce heat to simmer. Cover and cook, stirring often, until flavors deepen, 1 to 2 hours. Discard bay leaves. Divide gumbo among bowls and top each with 3 tbsp brown rice.
- Serving size: 3⁄4 cup