Green Gumbo

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

1. 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.
2. 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.
3. 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