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1
In a large saucepan, place the 2 Quarts of water, and bring to a boil.
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2
Cook the collard greens in the boiling water for 2-3 minutes to blanch them.
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3
Using a slotted spoon, remove the collard greens from the boiling water, place them in a large bowl, and set aside.
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4
Cook the turnip greens, kale, and spinach in the same manner, and add to the bowl of collard greens.
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5
If using frozen greens, cook them individually in the boiling water until thawed, then remove them with a slotted spoon, and place them in a large bowl for later use.
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6
Set the cooking liquid aside for use in the gumbo.
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7
In a large pot, stir together the oil and flour to form a roux.
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8
Cook the roux over medium heat, while stirring constantly for 20-30 minutes, or until it is a golden (nutty) color.
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9
Add the onion, celery, green pepper, and garlic, stir well to combine, and cook an additional 5-7 minutes or until the vegetables are soft.
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10
Slowly, stir a little of the greens' cooking liquid into the roux-vegetable mixture, blending them thoroughly together, and then stir in the remaining cooking liquid.
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11
Add the reserved greens, cabbage, Creole Seasoning, salt, and bay leaf, and bring to a boil.
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12
Cover, reduce the heat to low, and simmer for 45 minutes.
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13
Meanwhile, in a large saucepan, bring the 4 cups water to a boil.
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14
Add the brown rice, stir well, cover, reduce the heat to low, and simmer for 45 minutes or until the water is absorbed.
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15
Remove the saucepan from the heat, leave covered, and set aside for 10 minutes to allow the rice to steam.
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16
After the gumbo has simmered for 45 minutes, add the parsley and nutritional yeast, and simmer an additional 5 minutes.
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17
Taste and add additional Creole Seasoning or salt, if needed.
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18
Serve the gumbo in bowls over the brown rice, and garnish individual servings with a little Tabasco sauce, if desired.
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19
* Note: you can substitute other fresh or frozen greens of choice such as, Swiss chard, mustard greens, beet greens, or escarole.
