hearty green gumbo
- 1 10 oz frozen spinach chopped
- 1 bunch watercress, chopped
- 1 bunch parsley, chopped
- 1/4 c water
- 1/2 c flour
- 1/2 c evoo
- 2 large onions, chopped
- 1 green pepper, chopped
- 2 stalks celery, chopped
- 1 tsp salt
- 1/4 tsp ground red pepper
- 1/4 tsp black pepper
- 1 c chopped broccoli
- 1 c diced parsnips or rutabaga
- 1 15oz can cannelini beans, drained and rinsed
- 2 c brown rice, cooked
combine spinach, watercress, parsley and 1/4 c water. bring to boil; reduce heat and cover. simmer 10 minutes. drain, reserve liquid and pressing liquid out with a spatula. set greens and liquid aside.
in saucepan stir together flour and oil til smooth. cook over medium high heat for 5 minutes, stirring constantly. reduce heat to medium. dook and sitr about 10 minutes more or til reddish brown. add onions, green pepper and celery. cook and stir over medium heat for 5-10 minutes till tender.
add enough water to reserved liquied to make 2 1/2 c. add liquid, cooked greens, salt, red pepper and black pepper to onion mixture. birng to a boil; reduce heat. cover and simmer 15 minutes. add broccoli and parsnips. cover and simmer 10 minutes until tender. stir in beans; heat through.
place rice in bowl and ladle gumbo over rice.