Ingredients

The following ingredients have 4 Servings
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 2 large yellow onions (chopped)
  • 3 celery ribs (diced)
  • 1 green bell pepper (seeded, stem removed and chopped)
  • 6 garlic cloves (peeled and minced)
  • 8 cups water
  • 1-2 teaspoons hot sauce (Tabasco or Louisiana)
  • 1/2-1 teaspoon cayenne pepper
  • 1 bunch fresh spinach (tough stems removed and chopped)
  • 1 bunch collard greens (tough stems removed and chopped)
  • 1 bunch parsley (stems removed and chopped)
  • 1 bunch swiss chard (tough stems removed and chopped)
  • 1 bunch kale (tough stems removed and chopped)
  • 2 bay leaves
  • Salt and pepper (to taste)
  • 2 tablespoons Filé powder
  • Cooked long grain white rice (for serving)

Instruction

  • In a large pot, drizzle oil over medium low heat. Stir in the flour and cook, stirring constantly, until darkened to a deep brown, about 10 minutes.
  • Stir in the onions, celery, and bell pepper. Cook, stirring often, until softened, 8-10 minutes. Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
  • Pour in the water and season with hot sauce and cayenne pepper. Bring to a boil over high heat. Add the chopped spinach, collard greens, parsley, swiss chard, kale, and bay leaves, in batches if needed.
  • Once the mixture returns to a boil, reduce heat to medium and season lightly with salt and pepper. Simmer, stirring occasionally, until the vegetables are soft and tender, about 1 hour.
  • Remove from heat and season with filé powder and more salt and pepper if needed. Remove the bay leaves.
  • Serve hot with cooked white rice and a sprinkling of more filé powder and hot sauce.