645 minutes
A hearty and flavorful Creole-inspired gumbo made with a variety of greens, red beans, and tempeh.
Dried Small Red Beans
0 oz
Bay Leaf
each
Large White Onion, halved
each
Garlic Clove, halved
each
Garlic Clove, minced
each
Dried Red Chile
each
Coarse Sea Salt
tablespoons
Collard Greens, stemmed and chopped
0 lb
Mustard Greens, stemmed and chopped
0 lb
Turnip Greens, stemmed and chopped
0 lb
Spinach, stemmed and chopped
0 lb
tablespoons
Large Yellow Bell Peppers, diced
each
Millet Flour
cups
Large Yellow Onions, diced
each
Celery Stalks, chopped
each
teaspoons
cups
Sweet Hot Pepper Vinegar
to taste
for frying
Tempeh, sliced
0 oz
Cooked Rice
to serve
Large Scallions, sliced
each
Filé Powder
to serve
to serve
1. Cook the Beans
Drain the soaked beans and place them in a medium saucepan with the bay leaf, halved white onion, halved garlic cloves, dried chile, and 1 tsp salt. Cover with water and bring to a boil. Skim off any foam that rises to the surface, then reduce the heat to a simmer. Cook partially covered for 1 to 1.5 hours, until the beans are tender. Drain and set aside, discarding the bay leaf, onion, garlic, and chile.
2. Cook the Greens
In a large pot, bring water to a boil with 1 tbsp salt. Add the collard greens, mustard greens, turnip greens, and spinach, and cook until they are tender, about 5 minutes. Drain and let them cool, then wipe out the pot.
3. Sauté the Bell Peppers
Heat 2 tbsp of olive oil in the large pot over medium heat. Add the yellow bell peppers and ¼ tsp salt, sautéing until just tender, about 3 to 5 minutes. Transfer the peppers to a bowl and set aside.
4. Make the Roux
To make the roux, add 6 tbsp of olive oil to the same pot and heat over medium heat. Whisk in the millet flour and continue to whisk constantly for about 20 minutes, until the roux turns a deep caramel color.
5. Sauté Vegetables
Add 2 tbsp of olive oil to the pot with the roux, then stir in the diced yellow onions, celery, minced garlic, 1 tsp salt, and cayenne pepper. Sauté until the vegetables are soft, about 10 minutes, and then cook for an additional 3 to 5 minutes until fragrant.
6. Combine Ingredients and Simmer
In a food processor, finely chop the cooled greens. Add the greens, cooked beans, and 4 cups of vegetable stock to the pot. Pour in 1 cup of the reserved bean cooking liquid. Simmer the gumbo partially covered for about 45 minutes, stirring occasionally, and adding more stock if needed to keep it from getting too thick.
7. Cool and Refrigerate
Let the gumbo cool completely, then cover and refrigerate for at least 8 hours or overnight. This resting period allows the flavors to meld together beautifully.
8. Reheat and Serve
When ready to serve, warm the gumbo over medium heat, stirring occasionally to prevent sticking. Season to taste with Sweet Hot Pepper Vinegar. Serve over cooked rice, garnished with sliced scallions, a sprinkle of filé powder, and fresh thyme.
The foundation of an excellent gumbo is a well-made roux. You need patience and attention to cook it to a rich, dark color without burning. Stir constantly and keep your heat medium to medium-low.
Build layers of flavor by adding ingredients in stages. Let the trinity soften and meld with the roux, then add your spices, followed by liquids, then beans, greens, and tempeh.
Like many stews and braises, gumbo flavors develop and improve over time. If you can, make it a day ahead and reheat it gently before serving.
Marinate the tempeh in soy sauce or liquid aminos, smoked paprika, garlic, and cayenne to give it a richer flavor before adding it to the gumbo.
Just before serving, add a splash of vinegar or a squeeze of fresh lemon juice to brighten the flavors. Adjust seasoning with salt, pepper, and cayenne, and garnish with chopped green onions or parsley for a fresh contrast.
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