Recipe: Green Gumbo

Green Gumbo

4 cups coarsely chopped spinach
4 cups coarsely chopped mustard greens
4 cups coarsely chopped beet greens
3 cups coarsely chopped cabbage
2 cups coarsely chopped watercress
1/2 cup coarsely chopped parsley
2 green onions, cut into 2-inch pieces
1 bay leaf
8 cups water
3 tablespoons vegetable oil
2 stalks celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/4 cup TABASCO Green Pepper Sauce
1 tablespoon salt
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1/8 teaspoon ground allspice
3 tablespoons butter or margarine
1/4 cup all-purpose flour

Combine spinach, mustard greens, beet greens, cabbage, watercress, parsley, green onion, bay leaf and water in an 8-quart saucepot and bring to a boil. Reduce heat to low and simmer, uncovered, 20 minutes. Meanwhile, heat oil in a large skillet over medium heat. Add celery, bell pepper and garlic and cook 10 minutes, stirring occasionally. Stir in TABASCO Green Pepper Sauce, salt, basil, thyme and allspice. Add mixture to greens in saucepot and simmer 40 minutes longer. Carefully remove about 6 cups vegetable mixture and, in batches, puree in food processor or blender. Return all but 2 cups to saucepot. Melt butter in a large skillet over medium heat; stir in flour until smooth and well blended. Gradually stir in 2 cups reserved vegetable puree and cook until thickened, stirring constantly. Stir mixture into saucepot and heat to boiling. Serve with additional TABASCO Green Pepper Sauce, if desired.

Makes 8 servings.