Hi,


I read about Gumbo Z'Herbs, which is a vegetarian gumbo made with
spinach, collard greens, and various other veggies. However, I cannot
find a recipe for this. The closest I found -- Vegetarian Gumbo,
wasn't even close, as it was nothing but TVP or corn in broth.

I would appreciate it if someone could provide a recipe for this.
Thanks.

This is an absolutely delicious gumbo. Don't be afraid of it.

1 bunch collard greens
1 bunch mustard greens
1 bunch turnip greens
1 bunch spinach
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1 bunch radish tops
1 bunch flat-leaf parsley
1 bunch chicory
1 bunch pepper grass (if you can find it)
1 bunch arugula
1 bunch sorrel
1 bunch dandelion greens
8 or 10 sprigs of tarragon
1 head romaine, green-leaf or butter lettuce (not iceberg)
1 green cabbage
1/2 bunch green onions


1 gallon water, salted
1 large smoked ham hock (optional; omit if you want it strictly vegetarian)
6 tablespoons flour
4 tablespoons oil or shortening
1 large white onion, chopped
1 bell pepper, chopped
3 ribs celery, chopped
1 tablespoon parsley, chopped
2 bay leaves
4 sprigs fresh thyme (please try not to use dried for this dish)
2 whole cloves
2 whole allspice berries
Salt and freshly ground black pepper to taste
Cayenne pepper to taste


6 cups cooked long-grain white rice
Wash all greens thoroughly and remove all stems or hard centers. Boil them
all together in the water for about two hours. Strain the greens and reserve
the water. Chop the greens finely and reserve.
In a large, heavy-bottomed stock pot make a brown roux of the flour and
shortening. Add the onion, bell pepper and celery and sauté for 10 minutes.
Add the chopped parsley and sauté 5 more minutes.
Add the reserved cooking water, greens, herbs, spices, and seasonings.
Simmer on low heat for 1 hour. Adjust seasonings as necessary.

Serve in large gumbo bowls. Put 1/2 cup of rice in each bowl, and ladle
generous quantities of gumbo over it. Optionally, you may season each bowl
with gumbo filé.
Yield: 12 servings

Enjoy and have a Happy Holiday from the Chefs at the Marriott Resorts &
Hotels, Kansas City, Mo.
Chef R. W. Miller
Mariott Resorts
> wrote in message
oups.com...
> Hi,
>
>
> I read about Gumbo Z'Herbs, which is a vegetarian gumbo made with
> spinach, collard greens, and various other veggies. However, I cannot
> find a recipe for this. The closest I found -- Vegetarian Gumbo,
> wasn't even close, as it was nothing but TVP or corn in broth.
>
> I would appreciate it if someone could provide a recipe for this.
> Thanks.
>

Chef R. W. Miller wrote:
> This is an absolutely delicious gumbo. Don't be afraid of it.
>
> 1 bunch collard greens
> 1 bunch mustard greens
> 1 bunch turnip greens
> 1 bunch spinach
> 1 bunch watercress
> 1 bunch beet tops
> 1 bunch carrot tops
> 1 bunch radish tops
> 1 bunch flat-leaf parsley
> 1 bunch chicory
> 1 bunch pepper grass (if you can find it)
> 1 bunch arugula
> 1 bunch sorrel
> 1 bunch dandelion greens
> 8 or 10 sprigs of tarragon
> 1 head romaine, green-leaf or butter lettuce (not iceberg)
> 1 green cabbage
> 1/2 bunch green onions
>
>
> 1 gallon water, salted
> 1 large smoked ham hock (optional; omit if you want it strictly vegetarian)
> 6 tablespoons flour
> 4 tablespoons oil or shortening
> 1 large white onion, chopped
> 1 bell pepper, chopped
> 3 ribs celery, chopped
> 1 tablespoon parsley, chopped
> 2 bay leaves
> 4 sprigs fresh thyme (please try not to use dried for this dish)
> 2 whole cloves
> 2 whole allspice berries
> Salt and freshly ground black pepper to taste
> Cayenne pepper to taste
>
>
> 6 cups cooked long-grain white rice
> Wash all greens thoroughly and remove all stems or hard centers. Boil them
> all together in the water for about two hours. Strain the greens and reserve
> the water. Chop the greens finely and reserve.
> In a large, heavy-bottomed stock pot make a brown roux of the flour and
> shortening. Add the onion, bell pepper and celery and sauté for 10 minutes.
> Add the chopped parsley and sauté 5 more minutes.
> Add the reserved cooking water, greens, herbs, spices, and seasonings.
> Simmer on low heat for 1 hour. Adjust seasonings as necessary.
>
> Serve in large gumbo bowls. Put 1/2 cup of rice in each bowl, and ladle
> generous quantities of gumbo over it. Optionally, you may season each bowl
> with gumbo filé.
> Yield: 12 servings
>
> Enjoy and have a Happy Holiday from the Chefs at the Marriott Resorts &
> Hotels, Kansas City, Mo.
> Chef R. W. Miller
> Mariott Resorts
> > wrote in message
> oups.com...
>
>>Hi,
>>
>>
>>I read about Gumbo Z'Herbs, which is a vegetarian gumbo made with
>>spinach, collard greens, and various other veggies. However, I cannot
>>find a recipe for this. The closest I found -- Vegetarian Gumbo,
>>wasn't even close, as it was nothing but TVP or corn in broth.
>>
>>I would appreciate it if someone could provide a recipe for this.
>>Thanks.
>>
>
>
>
The recipe above comes from
http://www.gumbopages.com/food/soups/gumboz.html
The website has many terrific recipes as well as useful guidance on
technique.

I think you can be true to the spirit of the dish and ues whatever
combination of greens you like and have available. I'm surprised that
the recipe calls for boiling the greens for two hours. I braise greens
like these a lot and it doesn't take nearly 2 hours. You might try
adding the chopped greens (including stems, but make sure you chop them
fairly small) into the pot after the parsley and saute them for a while,
then add the stock and simmer at least until the veggies are tender
(more like 10-20 minutes). Of course, you can simmer the gumbo longer
for more flavor, or let it sit in the 'fridge overnight.

Chef R. W. Miller wrote:
> This is an absolutely delicious gumbo. Don't be afraid of it.
>
> 1 bunch collard greens
> 1 bunch mustard greens
> 1 bunch turnip greens
> 1 bunch spinach
> 1 bunch watercress
> 1 bunch beet tops
> 1 bunch carrot tops
> 1 bunch radish tops
> 1 bunch flat-leaf parsley
> 1 bunch chicory
> 1 bunch pepper grass (if you can find it)
> 1 bunch arugula
> 1 bunch sorrel
> 1 bunch dandelion greens
> 8 or 10 sprigs of tarragon
> 1 head romaine, green-leaf or butter lettuce (not iceberg)
> 1 green cabbage
> 1/2 bunch green onions
>
>
> 1 gallon water, salted
> 1 large smoked ham hock (optional; omit if you want it strictly vegetarian)
> 6 tablespoons flour
> 4 tablespoons oil or shortening
> 1 large white onion, chopped
> 1 bell pepper, chopped
> 3 ribs celery, chopped
> 1 tablespoon parsley, chopped
> 2 bay leaves
> 4 sprigs fresh thyme (please try not to use dried for this dish)
> 2 whole cloves
> 2 whole allspice berries
> Salt and freshly ground black pepper to taste
> Cayenne pepper to taste
>
>
> 6 cups cooked long-grain white rice
> Wash all greens thoroughly and remove all stems or hard centers. Boil them
> all together in the water for about two hours. Strain the greens and reserve
> the water. Chop the greens finely and reserve.
> In a large, heavy-bottomed stock pot make a brown roux of the flour and
> shortening. Add the onion, bell pepper and celery and sauté for 10 minutes.
> Add the chopped parsley and sauté 5 more minutes.
> Add the reserved cooking water, greens, herbs, spices, and seasonings.
> Simmer on low heat for 1 hour. Adjust seasonings as necessary.
>
> Serve in large gumbo bowls. Put 1/2 cup of rice in each bowl, and ladle
> generous quantities of gumbo over it. Optionally, you may season each bowl
> with gumbo filé.
> Yield: 12 servings
>
> Enjoy and have a Happy Holiday from the Chefs at the Marriott Resorts &
> Hotels, Kansas City, Mo.
> Chef R. W. Miller
> Mariott Resorts
> > wrote in message
> oups.com...
>
>>Hi,
>>
>>
>>I read about Gumbo Z'Herbs, which is a vegetarian gumbo made with
>>spinach, collard greens, and various other veggies. However, I cannot
>>find a recipe for this. The closest I found -- Vegetarian Gumbo,
>>wasn't even close, as it was nothing but TVP or corn in broth.
>>
>>I would appreciate it if someone could provide a recipe for this.
>>Thanks.
>>
>
>
>
The recipe above comes from
http://www.gumbopages.com/food/soups/gumboz.html
The website has many terrific recipes as well as useful guidance on
technique.

I think you can be true to the spirit of the dish and ues whatever
combination of greens you like and have available. I'm surprised that
the recipe calls for boiling the greens for two hours. I braise greens
like these a lot and it doesn't take nearly 2 hours. You might try
adding the chopped greens (including stems, but make sure you chop them
fairly small) into the pot after the parsley and saute them for a while,
then add the stock and simmer at least until the veggies are tender
(more like 10-20 minutes). Of course, you can simmer the gumbo longer
for more flavor, or let it sit in the 'fridge overnight.

wrote:

> I would appreciate it if someone could provide a recipe for this.
> Thanks.

Google is your friend. This is one of many goodlooking hits:
http://www.jfolse.com/recipes/soups/vegetable11.htm