1⁄2 cup canola oil
1 cup unbleached all-purpose flour
1 cup diced yellow onion
1 cup diced celery
1 cup diced green bell pepper
2 T spring garlic, minced
2 T gumbo filé
2 T Hungarian paprika
2 T kosher salt
½ t black pepper
½ t cayenne pepper
½ t celery seed
½ t dried thyme leaf
½ t dried oregano
4 cups chicken, pork, or vegetable stock, heated
11 cups spring greens, chopped and washed —ideally 1 cup each of beet tops, turnip
tops, chard, mustard greens, mizuna, dandelion, carrot tops, watercress, radish
tops, sorrel, and parsley (but any combination will do)
2 cups cooked rice, or sub grains
4 links smoked andouille sausage, sliced (optional)
Chopped chives for garnish
- In a Dutch oven or large, heavy-bottomed saucepan, start the roux by warming the oil over medium heat. Whisk in the flour and stir continuously until the mixture turns a deep chocolate color, 20 minutes to 1 hour, depending on your level of confidence. If you get any burned flecks in it, throw it out and start over.
- Immediately add the onion, celery, bell pepper, garlic, gumbo filé, paprika, salt, black pepper, cayenne, celery seed, thyme, and oregano. The mixture will steam and start to thicken. Continue to stir for 5 minutes.
- Add the heated stock and let simmer for 20 minutes. Stir in the greens and cook for another 20 minutes, until the greens are completely wilted.
- Serve with cooked rice and andouille sausage if desired. Garnish with scallions.