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Essential Best Foods Cookbook
by Dana Jacobi
Creole gumbo z'herbes calls for at least seven greens. My version includes four. They look like a mountain of raw greens but cook down to just handfuls. I like this gumbo served over cooked long-grain rice.
Makes 6 servings



• 1 bunch collard greens, stems removed
• 1 bunch curly kale, stems removed
• 1 bunch Swiss chard, stems removed
• 1 (10-ounce) bag spinach, thick stems removed
• 3 tablespoons canola oil
• 1 large onion, chopped
• 1 cup chopped scallions, green and white parts
• 1 rib celery, chopped
• 1 medium green bell pepper, diced
• 2 tablespoons long-grain white rice
• 1 cup drained canned tomatoes
• 2 bay leaves
• 2 whole cloves
• 2 teaspoons dried thyme
• 1/2 teaspoon ground allspice
• Cayenne pepper, to taste
• 1/2 teaspoon freshly ground pepper
• 1 cup fresh or frozen corn kernels
• 1 (15-ounce) can black-eyed peas, drained
• 2 teaspoons cider vinegar
• Salt


1. In a large pot of boiling water, cook the collards and kale 5 minutes. Add the chard and spinach and cook 3 minutes longer. Drain, reserving 6 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 Dutch oven, heat the oil over medium-high heat. Add the onion, scallions, celery, and green pepper. Saute until the onion is soft, 6 minutes. Add the greens, reserved cooking water, rice, tomatoes, bay leaves, cloves, thyme, allspice, cayenne, and pepper. Bring the liquid to a boil, reduce the heat, cover, and simmer for 30 minutes.

3. Add the corn and black-eyed peas. Cook, uncovered, until the greens are very tender, about 20 minutes. Mix in the vinegar and season to taste with salt.

Food Fact: Black-eyed peas are rich in magnesium, a mineral needed for strong bones and an active metabolism.

Another Way: Andouille sausage is a popular addition to this traditionally vegetarian dish.

Per serving: 219 calories, 8 g fat, 1 g saturated fat, 9 g protein, 31 g carbohydrates, 8 g fiber



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