Gumbo Z'herbes (Vegan)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (approximately 175°C / 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 1.27 cm pieces, the 1 large bell pepper, diced into 1.27 cm pieces, and the 3 stalks of celery, diced into 1.27 cm 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 about 450 g of collard greens, chopped into 2.54 cm pieces, the about 225 g of mustard greens, chopped into 2.54 cm pieces, the about 225 g of turnip greens, chopped into 2.54 cm pieces, and the about 450 g of spinach, chopped into 2.54 cm 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 1.27 cm thick rounds, the 2 bay leaves, and the 1 teaspoon of hot sauce. Increase the heat to medium-high (approximately 190.6°C / 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 93.33°C / 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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