Green Gumbo: Difference between revisions
From McGough's Recipes
(Created page with "Serves 6 to 8 Total Time 50 minutes ===Ingredients=== *½ cup vegetable oil *½ cup all-purpose flour *1 large onion, chopped fine *2 celery ribs, chopped fine *1 green bell...") |
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Serves 6 to 8 | Serves 6 to 8 | ||
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*1 tablespoon cider vinegar, plus extra for seasoning | *1 tablespoon cider vinegar, plus extra for seasoning | ||
*2 scallions, sliced thin (optional) | *2 scallions, sliced thin (optional) | ||
=== Directions === | |||
#Heat oil in Dutch oven over medium-high heat until just smoking. Using rubber spatula, stir in flour and cook, stirring constantly, until mixture is color of peanut butter, 2 to 5 minutes. Reduce heat to medium-low and continue to cook stirring constantly, until roux has darkened to color of milk chocolate, 5 to 10 minutes longer. | #Heat oil in Dutch oven over medium-high heat until just smoking. Using rubber spatula, stir in flour and cook, stirring constantly, until mixture is color of peanut butter, 2 to 5 minutes. Reduce heat to medium-low and continue to cook stirring constantly, until roux has darkened to color of milk chocolate, 5 to 10 minutes longer. | ||
#Stir in onion, celery, bell pepper, garlic, thyme, 1 teaspoon salt, paprika, and cayenne. Cover and cook, stirring frequently, until vegetables have softened, 8 to 10 minutes. | #Stir in onion, celery, bell pepper, garlic, thyme, 1 teaspoon salt, paprika, and cayenne. Cover and cook, stirring frequently, until vegetables have softened, 8 to 10 minutes. |
Revision as of 21:28, 4 July 2022
Serves 6 to 8
Total Time 50 minutes
Ingredients
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 large onion, chopped fine
- 2 celery ribs, chopped fine
- 1 green bell pepper, stemmed, seeded, and chopped fine
- 3 garlic cloves, minced
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 2¼ teaspoons table salt, divided
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 5 cups water
- 12 ounces collard greens, mustard greens, or kale, stemmed and cut ino 1-inch pieces
- 6 ounces green beans, trimmed and cut into 1-inch lengths
- 1 tablespoon cider vinegar, plus extra for seasoning
- 2 scallions, sliced thin (optional)
Directions
- Heat oil in Dutch oven over medium-high heat until just smoking. Using rubber spatula, stir in flour and cook, stirring constantly, until mixture is color of peanut butter, 2 to 5 minutes. Reduce heat to medium-low and continue to cook stirring constantly, until roux has darkened to color of milk chocolate, 5 to 10 minutes longer.
- Stir in onion, celery, bell pepper, garlic, thyme, 1 teaspoon salt, paprika, and cayenne. Cover and cook, stirring frequently, until vegetables have softened, 8 to 10 minutes.
- Stir in water, scraping up any browned bits, and bring to boil over high heat. Stir in collard greens, 1 handful at a time; okra; and remaining 1¼ teaspoons salt. Cover, reduce heat to low, and simmer until greens are just tender, 5 to 7 minutes. Stir in black-eye peas; spinach, 1 handful at a time, and green beans and simmer until green beans and spinach are tender, about 5 minutes. Stir in vinegar and season with salt, pepper, and extra vinegar to taste. Sprinkle with scallions, if using. Serve.
From America's Test Kitchen, One-Hour Comfort