This Green Gumbo recipe consists of vegetable stock with okra, mushrooms, fat free roux, celery, green pepper and onion. Delicious.
1-1/2 cup vegetable stock
1 bunch kale, chopped
1/2 pound fresh okra, sliced 1/4-inch thick
2 large portobello mushrooms, diced small
1/2 cup fat free roux (see below)
3 to 4 ribs celery, sliced across in 1/4-inch pieces
1 green pepper, chopped
1 large onion, chopped
Pepper, to taste
Cook the kale in the veggie stock, covered, until tender. Hold in the stock while preparing the other ingredients.
Roux: Put 1/2 cup flour in a large-bottom well-seasoned cast iron pot or skillet and stir constantly over medium-low heat until caramel colored and toasty smelling.
As soon as the roux gets to the point you want it, put in the chopped pepper, onion, celery and mushrooms and stir, increasing heat a bit, until the onion is clear. [If you prepared a couple cups of the toasted roux flour ahead and stored it in the icebox, you should then dry saute the vegetables until the onion is clear and edges a bit brown. THEN add the 1/2 cup of toasted flour and stir in, then proceed with the rest of the recipe].
Now add all the other ingredients, including the kale and the stock the kale cooked in. Cook for 20 minutes to a half hour, or until the okra is done but still a bit crunchy. Taste for seasoning; if it needs more salt, add vegetable bouillon to bring it up and round out the flavor. Serve hot over cooked rice.
Side Dish Suggestion
Toasted french bread and a head of roasted garlic to spread on it.
Recipe makes 4 generous servings.