Gumbo z'herbes
2
Points®
Total time: 2 hr 55 min • Prep: 30 min • Cook: 2 hr 25 min • Serves: 12 • Difficulty: Easy
Leah Chase is one of NOLA’s most highly regarded chefs, and this recipe is a spin on her popular Gumbo Z’Herbes. You will find the word “pot liquor” in lots of cooked greens recipes. It is the deeply flavorful liquid that forms when cooking down a pot of greens. It is never thrown away, but rather incorporated into the dish. Gumbo often includes a piece of smoked pork, such as a hamhock, but we’ve substituted smoked fish for lighter spin.
Ingredients
Fresh mixed greens
3 pound(s), (such as mustard greens, Swiss chard, collards, or turnip greens; about 6 bunches), trimmed and chopped
Uncooked onion
2 large, white, chopped (about 2 cups)
Garlic clove
7 clove(s), chopped
Kosher salt
1 Tbsp, plus a generous pinch
All-purpose flour
2 Tbsp
Olive oil
2 tsp
Bell pepper
2 item(s), medium, green, chopped
Celery
2 medium stalk(s), chopped
Dried thyme
1 tsp, crushed
Cayenne pepper
¼ tsp
Black pepper
1 pinch(es), large
Smoked trout
¼ pound(s), rainbow trout fillets (not canned), flaked
Fresh parsley
1 cup(s), stemmed and chopped
Dried basil
1 Tbsp
Bay leaf
3 leaf/leaves
Cooked long grain brown rice
3 cup(s), hot, for serving
Instructions
1
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.
2
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.
3
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.
4
Serving size: 3⁄4 cup
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