Hearty Green Gumbo

Ingredients

• 1 (10 ounce) package frozen chopped spinach
• 1 bunch watercress
• chopped (2 cups)
• 1 bunch parsley
• chopped (2 cups)
• 14 cup water
• 12 cup all-purpose flour
• 12 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
• 14 teaspoon ground red pepper
• 14 teaspoon black pepper
• 1 cup chopped broccoli
• 1 cup diced parsnips or 1 cup rutabaga
• 1 (15 ounce) can cannellini beans
• rinsed and drained
• 2 cups hot cooked rice

Instructions

1. In a Dutch oven combine spinach, watercress, parsley, and 1/4 cup water.
2. Bring to a boil, breaking up spinach with a fork; reduce heat, cover and simmer for 10 minutes.
3. Drain, reserving liquid and pressing liquid out with a spatula- Set greens and liquid aside.
4. In the same Dutch oven stir together the flour and oil till smooth.
5. Cover over medium-high heat for 5 minutes, stirring constantly.
6. Reduced heat to medium, cook and stir about 10 minutes more or till reddish brown.
7. Add onions, green pepper, and celery- Cook and stir over medium heat for 5 to 10 minutes or till very tender.
8. Add enough water to reserved liquid to make 2 1/2 cups.
9. Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture.
10. Bring to a boil; reduce heat, cover and simmer for 15 minutes.
11. Add broccoli and parsnips or rutabaga- Cover and simmer about 10 minutes more or till tender.
12. Stir in beans; heat through.
13. To serve, place rice in individual bowls and ladle gumbo over rice.