This dish is traditionally enjoyed on Good Friday during Lent and often contains 7 different greens "for luck." Feel free to use which ever greens you have on hand – especially turnip, beet, radish or carrot tops that might otherwise go to waste. Makes 10+ big bowls. Serve over rice if desired.
- 7 bunches organic greens (kale, chard, mustard or collard greens, turnip, radish, carrot or beet tops, dandelion greens, spinach, parsley, radicchio, Romaine or escarole etc.)
- 1 organic white or yellow onion
- 1 organic bell pepper
- 4 organic celery stalks
- 1 bunch organic scallions or green onions
- 3 – 4 organic garlic cloves
- 3 heaping tablespoons Teeny Tiny Spice Co organic Cajun spice blend
- 2/3 cup King Arthur all-purpose organic flour
- 3 cups More than Gourmet vegetable broth
- 2/3 cup LHF California extra virgin olive oil
- Arizona Pepper's Organic Jalapeno Hot Sauce to taste
- Diamond Crystal kosher salt and Pohnpei Pepper Co fresh pepper
Rinse the greens very well to dislodge all of the dirt and grit. Discard any thick stalks or ribs and coarsely chop or tear the greens.
Dice the onion, bell pepper and celery.
Trim the roots from the scallions. Thinly slice the white and light green parts. Finely chop the darker green middle to use as garnish and discard the coarse ends
Mince or grate the garlic cloves.
Place the chopped greens in a large pot with about 6 cups of salted water. Heat over medium-high heat; when the water begins to simmer, cover and reduce heat to medium low. Cook until very tender, turning occasionally with tongs, about 20 minutes. Drain the greens but reserve the cooking water.
Heat a Dutch oven or large heavy bottomed pot over medium heat. Add in the oil, then when the oil is hot, briskly whisk in the flour, a generous sprinkle at a time, whisky constantly to prevent lumps from forming. Continue stirring constantly until all the flour is incorporated.
Reduce heat to medium low and continue to stir continuously, scraping all edges of the pan, until the roux is a medium brown and has a nice toasty aroma, about 10- 15 minutes.
Mix in the chopped onion, scallion, bell pepper, celery and garlic cloves, plus salt and pepper to taste. Sauté until the vegetables have softened a bit, about 5 - 8 minutes.
Pour in the vegetable broth, the reserved cooking liquid and stir in the Cajun seasoning. Bring the broth to a low boil. Simmer, stirring frequently, until the mixture is thickened and the vegetables are very tender, about 15 - 20 minutes.
Add in the chopped cooked greens. Cover and cook an additional 10 - 20 minutes for flavors to blend. Add salt, pepper and hot sauce to taste. Serve over rice if desired and garnish with the chopped scallion greens.