The last couple of days have been absolutely beautiful. I love this time of year and if I’m not mistaken we turn the clocks ahead at the end of next month. I know a lot of people don’t like it but I love, love, love it. Gives me more time to get the garden going. I have a number of veggies already coming up in peat pots and they are nearly large enough to put in the ground or in pots. I do both. Basil is the easiest of all the herbs to grow and I like to pot them up and give to them to friends. If you are ever in my neighborhood stop by and pick some up. I do ramble on don’t on, there is no basil in this dish.
Spinach soup was on my list of things to make but still I haven’t come up with a recipe that I am happy with so instead I decided to make a green gumbo which incorporates the spinach and a whole bunch of other tasty greens. We all say we need to add more leafy greens to our diet, right. Well, here we go. Any leafy variety will do as far as I am concerned, I try and use 7 different greens whenever I make this. Give this gumbo a try and I think you will be pleasantly surprised. I could eat this every day, honestly or at least until it is all gone.
I generally try to create the most tasty dish using the least amount of ingredients and time but with gumbo you gotta go for it all.
For the roux:
1/4 cup olive oil
1/4 cup flour
In a large soup pot pour in the oil and heat until just about smoking, quickly add in the flour stirring continuosly.
You have to be careful that you don’t burn the mixture, just keep blending the two ingredients until you get a nice caramel or peanut butter color.
1 small onion chipped
1 stalk celery chopped
1/2 green pepper chopped
1/2 red pepper chopped
5 cloves garlic chopped
1/2 tablespoon paprika
1/4 teaspoon cayenne
1/2 teaspoon thyme
1/2 teaspoon marjoram
handful of chopped parsely
salt and pepper to taste
4 cups vegetable broth
When the roux is the desired color slowly add in the vegetables being careful you don’t splatter the roux because it is very hot.
Let the veggies sweat a little and keep stirring to blend them into the roux. Add in the herbs and spices. Slowly add the vegetable broth stirring, stirring, stirring. After you have added all the broth and the mixture is well blended, turn the stove down to simmer, place on the lid and let cook until the vegetables are soft but still a little crispy.
About 8-10 cups of mixed greens
Gai Lan Shanghai Choy
While the vegetables are cooking wash the greens and chop into bite sized pieces. When the roux mixture is ready start adding the greens, they will cook down quickly. Simmer the greens about 5-10 minutes at the most. The gumbo is ready. Serve with rice and lots of hot sauce or not. The hubby is not a spice lover or I would have added a whole teaspoon of cayenne. Funny thing he really expected it to be hot and remarked on the fact that it wasn’t too spicy.