Planet Green
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Ingredients:
3 tablespoons olive oil or vegetable oil
3 tablespoons flour
1 small onion, chopped
3 tablespoons chopped green onions
1/2 tablespoon chopped garlic
2 to 3 small bay leaves
3 quarts vegetable stock
1 cup wild rice
Salt
Cayenne, to taste
Pinch ground thyme
2 pounds mixed greens (1/2 pound each spinach, collard greens, turnip
greens and cabbage leaves), tough stems removed and coarsely chopped
Up to 1/4 cup file powder, to taste, optional
Chopped parsley leaves, for garnish
Chopped green onions, for garnish
Method:
Heat oil in a large soup pot. Add the flour, stirring until toasted and peanut butter colored, about 3 to 5 minutes. Add the onion, green onion, and garlic, cooking until tender, about 3 minutes. Add the bay leaves, stock, wild rice, 1 teaspoon salt, cayenne to taste, and thyme. Bring to a boil, add greens, a handful at a time, stirring until wilted before adding next bunch. Reduce the heat and simmer for 1 hour. Taste and adjust seasoning—greens should be tender and slightly spicy; add enough salt to enhance flavors. Wild rice should be tender and puffed.
To thicken, have gumbo bubbling gently and stir in 1 tablespoon file powder to start, if desired; add file a little at a time until thickened; simmer 3 minutes more. Or stir into individual serving bowls as desired. Garnish with chopped parsley and green onions.
Yield: 6 to 8 servings
Editor's Note: Look for organic, locally-grown vegetables, or try growing your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Vegan Soul Cookin' Episode of Emeril Green.
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Watch: Emeril's Vegetarian Delights
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