Gumbo Z'herbes (Vegan)

Ingredients

• 1 lb Collard greens, chopped
• 1/2 lb Mustard greens, chopped
• 1/2 lb Turnip greens, chopped
• 1 lb Spinach, chopped
• 1 cup Okra, sliced
• 1 large Onion, diced
• 1 large Bell pepper, diced
• 3 stalks Celery, diced
• 4 cloves Garlic, minced
• 8 cups Vegetable broth
• 3 tbsp Olive oil
• 2 tbsp Cajun seasoning
• 2 leaves Bay leaves
• 1 tsp Hot sauce
• 6 cups Long-grain rice, cooked

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (approximately 350°F / 175°C). Add the 3 tablespoons of olive oil to the pot and let it heat for 1 minute. Add the 1 large onion, diced into 1/2-inch pieces, the 1 large bell pepper, diced into 1/2-inch pieces, and the 3 stalks of celery, diced into 1/2-inch pieces, to the pot. Cook these vegetables over medium heat, stirring frequently, until they are softened and the onion becomes translucent, which will take 5 to 7 minutes. Stir in the 4 cloves of garlic, minced, and the 2 tablespoons of Cajun seasoning. Continue to cook, stirring constantly, for 1 minute, until the garlic is fragrant.
2. 2Add the 1 pound of collard greens, chopped into 1-inch pieces, the 1/2 pound of mustard greens, chopped into 1-inch pieces, the 1/2 pound of turnip greens, chopped into 1-inch pieces, and the 1 pound of spinach, chopped into 1-inch pieces, to the pot. Stir gently to combine, cooking until the greens begin to wilt and reduce in volume, which will take 5 to 7 minutes.
3. 3Pour in the 8 cups of vegetable broth. Add the 1 cup of okra, sliced into 1/2-inch thick rounds, the 2 bay leaves, and the 1 teaspoon of hot sauce. Increase the heat to medium-high (approximately 375°F / 190°C) and bring the mixture to a rolling boil, which will take about 5 to 10 minutes.
4. 4Once the gumbo is boiling, reduce the heat to low (approximately 200°F / 93°C). Cover the pot with a lid and let it simmer gently for 60 to 120 minutes, stirring occasionally every 15-20 minutes to prevent any sticking to the bottom. The gumbo is done when the greens are very tender and the liquid has thickened slightly.
5. 5Carefully remove and discard the 2 bay leaves from the pot before serving. Serve the hot gumbo immediately over the 6 cups of cooked long-grain rice.

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