Green Gumbo

1. 1

   Using the large holes of a box grater, grate the corn kernels into a large pot. Add grated cobs to pot and pour in 6 cups of water. Bring to a gentle boil and cook until water is reduced by half, about 30 minutes. Strain through a fine mesh sieve. Discard solids. There should be 3 cups corn stock. Reserve stock.

2. 2

   Wipe out the large pot, and heat the oil in the pot over medium-high. Add both the

3. 3

   and

4. 4

   , and cook, stirring a few times until golden, about 4 minutes. Using tongs or a slotted spoon, remove sausage to a plate, leaving oil in the pot.

5. 5

   Reduce heat to medium. Add the onion, bell pepper, celery, and garlic and season with salt. Cook, stirring occasionally, until vegetables are softened, about 7 minutes.

6. 6

   Stir in the vegetable stock, corn stock, tomato puree, Cajun spice, black pepper, and dried thyme. Bring to a boil. Add the collard greens and reduce heat to medium, cook, stirring occasionally, until tender, about 10 minutes.

7. 7

   Add the spinach, mustard greens, cabbage, kale, and jalapeno to the pot and stir to wilt. Return the

8. 8

   to the pot and simmer over medium-low until greens are softened, about 5 minutes.

9. 9

   Stir in the okra and file powder and simmer until okra is tender and gumbo slightly thickens, about 5 minutes.

10. 10

    Stir in lemon juice and season gumbo with salt. Fill bowls with white rice and ladle gumbo over top.

No additional tips available.