Hearty Green Gumbo

Ingredients

• 1 (10 ounce) package frozen chopped spinach
• 1 bunch watercress, chopped (2 cups)
• 1 bunch parsley, chopped (2 cups)
• 1/4 cup water
• 1/2 cup all-purpose flour
• 1/2 cup cooking oil
• 2 large onions, chopped (2 cups)
• 1 medium green pepper, chopped (1 cup)
• 2 stalks celery, chopped (1 cup)
• water
• 1 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1 cup chopped broccoli
• 1 cup diced parsnip or rutabaga
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 cups hot cooked rice

Directions

1. 1

   In a Dutch oven combine spinach, watercress, parsley, and 1/4 cup water.

2. 2

   Bring to a boil, breaking up spinach with a fork; reduce heat, cover and simmer for 10 minutes.

3. 3

   Drain, reserving liquid and pressing liquid out with a spatula- Set greens and liquid aside.

4. 4

   In the same Dutch oven stir together the flour and oil till smooth.

5. 5

   Cover over medium-high heat for 5 minutes, stirring constantly.

6. 6

   Reduced heat to medium, cook and stir about 10 minutes more or till reddish brown.

7. 7

   Add onions, green pepper, and celery- Cook and stir over medium heat for 5 to 10 minutes or till very tender.

8. 8

   Add enough water to reserved liquid to make 2 1/2 cups.

9. 9

   Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture.

10. 10

    Bring to a boil; reduce heat, cover and simmer for 15 minutes.

11. 11

    Add broccoli and parsnips or rutabaga- Cover and simmer about 10 minutes more or till tender.

12. 12

    Stir in beans; heat through.

13. 13

    To serve, place rice in individual bowls and ladle gumbo over rice.