Smothered Greens Gumbo recipe

This traditional meatless gumbo was created for the Lenten holiday and is enjoyed by cultures around the world. Bundles of leafy greens and hearty black-eyed peas make for a nutrient-dense dish with lots of flavor and complexity.


3 bunches greens, such as collard greens, dandelion greens, mustard greens, spinach, or kale
¼ cup vegetable oil
¼ cup all-purpose flour
1 cup diced onion
1 bunch scallions, thinly sliced
3 stalks celery, diced
1 green bell pepper, diced
4 garlic cloves, minced
2 cups vegetable broth
2 teaspoons salt
2 tablespoons Cajun seasoning
2 bay leaves
Hot sauce, to taste
1 (15-ounce) can black-eyed peas
1 cup corn


1. Bring a large pot of water to a boil. Add greens and cook until just wilted, 3 to 4 minutes. Remove and drain, reserving 4 cups of the cooking liquid. When cool enough to handle, squeeze most of the moisture from the greens, chop them, and set aside.

2. In a large stockpot, heat oil over medium-high. Slowly add flour, stirring constantly with a wire whisk to prevent any lumps from forming. Reduce heat to medium low and cook, stirring constantly, until golden brown and emits a toasted aroma, about 10 to 15 minutes. Add onion, scallions, celery, green pepper, and garlic. Cook softened, 5 to 7 minutes. Add reserved greens, reserved cooking water, vegetable broth, salt, seasoning, and bay leaves. Bring to a boil, reduce to a simmer, and cook 30 minutes, covered.

3. Add corn and black-eyed peas and cook, uncovered, until greens are very tender, about 20 minutes. Season to taste with salt and hot sauce. Serve over cooked rice.

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