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Veggie Table - Show #8

Green On Green Gumbo

• 2/3 cup (159 mL) -- Butter
• ¼ cup (50 mL) -- Flour
• 1 cup (50 mL) -- Dry white wine
• 2 tsp (10 mL) -- Creole seasoning
• 1 tsp (5 mL) -- Salt
• 1 tsp (5 mL) -- Dried thyme leaves
• 2 tsp (10 mL) -- Minced garlic
• 2 tbsp (25 mL) -- Worcestershire sauce
• 2 -- Medium onions
• 2 cups (500 mL) -- Beet greens
• 1 (16 oz) (500 g) -- Package of okra slices
• 1 (14 oz) (250 g) -- Can of vegetable broth
• 1 lb (500 g) -- Fresh spinach
• 1 lb (500 g) -- Swiss chard
• 2 cups (500 mL) -- Celery leaves
• To taste... -- Hot pepper sauce

In a Dutch over or large soup pot, melt butter over medium hear. Add flour and cook, stirring until flour turns golden - about 5 to 7 minutes. Do not brown or soups will be bitter. Stir in Creole seasoning. Add onions and garlic. Cook over medium heat, stirring occasionally, until okra is just tender - about 5 to 7 minutes. Add broth, thyme, Worcestershire sauce and wine. Cook, stirring, for about 5 minutes. Gradually add greens, stirring them gently into stew. Cover and cook until greens are tender - abut 15 to 20 minutes. Add salt. Serve gumbo over cooked white rice with hot sauce on the side.