Lemony Gumbo Z’herbes

This dish had a really interesting and different flavor, packed with herbs and greens. We used collard greens, kale and rainbow chard and it turned out quite lovely. Husband’s was served over rice and mine was over a baked sweet potato (1 hr in the oven at 400 degrees!), since I’m trying the paleo thing this month. The original recipe called for 2 bay leaves, but the flavor was a bit sharp on this, so I’d recommend only using one. Uli’s is always our sausage of choice, and this andouille packed a nice amount of heat, it was a nice balance to the tangy-lemony greens.

Lemony Gumbo Z'herbes

Lemony Gumbo Z’herbes
via food52

2 tablespoons grapeseed or other cooking oil
1 cup chopped onions
1/2 cup chopped bell pepper
1/2 cup chopped celery, preferably the innermost ribs (reserve the leaves for later)
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1 large clove garlic, minced
4 cups water, vegetable stock, or chicken stock
2 pounds assorted greens: collards, turnip, beet, mustard, chard, kale, or spinach, coarsely chopped
All the celery leaves from your head of celery, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
1 bay leaf (preferably fresh)
Juice of one lemon
1 tablespoon Worcestershire sauce (leave out if you want this to be vegetarian)
Salt and freshly ground black pepper, to taste
2 small links smoked andouille sausage, cut into small pieces (also optional)
Fruity olive oil, for serving
1 scallion, white and light green parts only, finely chopped
Cooked white or brown rice, for serving (or baked sweet potatoes)
Hot sauce, such as Tabasco (optional)

In a large Dutch oven, heat oil over medium heat until shimmering. Add onions, celery, bell pepper, and salt, and sauté, stirring occasionally until softened but not browned. Stir in garlic and let it sweat with the other vegetables for a minute or two. Add water or stock to the Dutch oven. Raise heat until it comes to just below boiling. Add greens and celery leaves a little at a time until they are all wilted into the soup. Add thyme, rosemary, and bay leaf. Halve and juice a lemon, and put both lemon halves into the soup. Add 1 tablespoon Worcestershire sauce, if using. Reduce heat to low and simmer soup, uncovered, for at least 1 hour and up to 3 hours. The vegetables will become mushy and the soup will be very green. This is what you’re going for. Taste and add salt, freshly ground black pepper, and more Worcestershire sauce to your taste. Fish out the bay leaf and the lemon halves and discard them. Stir in the andouille sausage if using. To serve, place a scoop of rice (or baked sweet potatoes) into a bowl, pour soup over the top, and add about a teaspoon of olive oil on the top. Sprinkle with scallions. Add hot sauce as desired.

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1 comment
  1. bitsofnice said:

    This looks so goooood! Love leafy greens. I am definitely trying this

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