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1
For the greens:.
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2
Rinse and trim greens, removing any dried-out parts or tough stems that dont break easily.
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3
If you are using collards, remove the tough inner rib that runs up the center of each leaf.
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4
Fill the sink with cold water and submerge all greens.
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5
Swish them around then leave undisturbed for about 5 minutes, then lift from the water and place in a colander.
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6
(Dont drain the sink with the greens still in it: Soaking the greens allows all the sand and grit to settle to the bottom of the sinkif you drain it, your greens are left sitting in the silty stuff.)
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7
Repeat this process until no grit is left in the sink when the water is drained (may take 3 to 4 swish/soaks - do this because gritty greens are AWFUL).
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8
Chop or tear greens into large pieces and place in a large saucepan or pot with a tight fitting lid.
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9
Add water to greens and season generously with salt; place over medium-high heat.
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10
When the water in the pot begins to simmer, tightly cover and reduce heat to medium low.
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11
Cook greens, occasionally turning with a pair of tongs, until they are very soft and wilted, about 15 to 20 minutes.
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12
Strain greens, being sure to reserve the cooking liquid.
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13
(You should have about 3 1/2 cups.)
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14
Allow greens to cool slightly, then chop into 1/2-inch pieces.
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15
Take about 1/2 of the chopped greens and puree them in a food processor or blender (if greens will not blend, add a little of the reserved cooking liquid to help them along).
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16
For the gumbo base:.
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17
In a large, heavy pot or Dutch oven, heat vegetable oil over medium heat.
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18
When it is hot, slowly sprinkle in flour, stirring constantly with a wire whisk to prevent any lumps from forming.
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19
Reduce heat to medium low and cook roux, stirring constantly (and taking care to scrape out the corners of the pan), until it is a nutty brown color (the color of peanut butter) and emits a toasted aroma, about 10 to 15 minutes.
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20
Use a wooden spoon to stir onion, scallions, bell pepper, celery, and garlic into the pot.
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21
Season with a pinch of salt and freshly ground black pepper.
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22
Cook, stirring often, until vegetables are softened and garlic is no longer raw-smelling, about 5 minutes.
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23
Add reserved cooking liquid along with vegetable broth or water, stirring well to incorporate.
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24
Increase heat to medium high and bring mixture to a simmer.
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25
Stir in salt, Cajun seasoning, cloves, allspice, and bay leaves and simmer, stirring often, until gumbo base is soupy and thick and vegetables are tender, about 15 minutes.
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26
Stir in chopped and pureed greens and marjoram; cover the pot and simmer 10 minutes.
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27
Add Tabasco to taste and serve over cooked white rice, garnished with thinly sliced scallion tops.
