Gumbo z'Herbes
Yields: 8-10 servings
  • 14 cups water
  • 2 tablespoons plus 2 teaspoons kosher salt, divided
  • 1 bunch mustard greens, stemmed and chopped
  • 1 bunch collard greens, stemmed and chopped
  • 1 bunch turnip greens, stemmed and chopped
  • 1 bunch Swiss chard, stemmed and chopped
  • 4 cups chopped butterleaf lettuce (about 1 head)
  • 4 cups chopped green cabbage (about ½ head)
  • 1 (5-ounce) bag baby spinach
  • 1 (4-ounce) bag baby arugula
  • 1 (4-ounce) bag watercress
  • 2 medium sweet onions, chopped
  • 5 cloves garlic, smashed
  • ¼ cup unsalted butter
  • 5 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon cayenne pepper
  • 1 teaspoon filé powder
  • Hot cooked rice, to serve
  • Garnish: chopped fresh parsley, hot sauce, fresh lemon juice
  1. In a large enamel-coated Dutch oven, bring 14 cups water and 2 tablespoons salt to a boil over medium-high heat. Gradually add all greens, onions, and garlic. Return to a boil; reduce heat to medium-low. Cover and cook, stirring occasionally, for 30 minutes. Drain well, reserving liquid.
  2. In the work bowl of a food processor, place greens mixture; pulse until puréed. (Purée in batches, if needed.)
  3. In same Dutch oven, melt butter over medium-high heat. Whisk in flour; cook, whisking occasionally, until light golden brown, about 5 minutes. Whisk in 10 cups reserved cooking liquid until smooth. Stir in greens mixture. Bring to a boil over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, for 20 minutes. Stir in parsley, cayenne, and remaining 2 teaspoons salt; cook, stirring occasionally, until slightly thickened, about 40 minutes.
  4. Stir in filé before serving. Serve over rice. Garnish with parsley, hot sauce, and lemon juice, if desired.
Recipe by Louisiana Cookin at