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Looking for a hearty, vegetarian gumbo? Made with fresh greens and herbs, this meatless gumbo is traditionally served on Good Friday during Lent. Original versions contained seven different cooking greens for good luck.
1 bunch mustard greens
1 bunch collard greens
1 bunch turnip greens
1 bunch beet greens
1 bunch spinach
1 bunch parsley
1 tablespoon oil
1 cup diced green bell pepper
1 cup sliced green onions
1/2 cup sliced celery
2 tablespoons minced garlic
1 package ZATARAIN'S® Gumbo Mix with Rice
Remove all stems and mid-ribs from greens; chop greens. Rinse in cold water until all dirt is removed. Place greens in large saucepot or Dutch oven. Add water to cover (about 10 cups). Bring to boil on high heat. Reduce heat to low; cover and simmer 30 minutes. Drain and reserve cooking liquid.
Heat oil in same saucepot or Dutch oven on medium heat. Add bell pepper, green onions, celery and garlic; cook and stir 5 minutes.
Add 8 cups reserved cooking liquid, greens and Rice Mix; mix well. Bring to boil. Reduce heat to low; cover and simmer 25 minutes. Season as desired with salt and hot pepper sauce.
(Amount per serving)