Warm up to a brothy bowl of tender greens simmered with black eyed peas and thickened with a golden roux. This pot of greens is ready in no time and can be served with rice for added satisfaction.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, chopped
- Kosher salt and freshly ground pepper
- 1 tablespoon soy sauce or Worcestershire sauce
- 1 teaspoon smoked paprika (preferably hot)
- 2 cups low-sodium vegetable broth
- 1 pound kale or Swiss chard, stemmed and chopped
- 1 10-ounce package frozen black-eyed peas
- Brown rice, for serving (optional)
Instructions
- Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring, until golden, about 3 minutes. Add the onion, bell pepper, celery, garlic, 3 tablespoons water and 1/4 teaspoon each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add the soy sauce and paprika and cook, stirring, 30 seconds. Stir in the vegetable broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil.
- Add the greens and black-eyed peas to the pot. Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper. Serve with the rice, if desired.
Nutrition Facts
| Calories | 249 |
| Total Fat | 12 grams |
| Saturated Fat | 1 grams |
| Sodium | 530 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 6 grams |
| Protein | 9 grams |
Reviews
Flavor was spot on; it was a great tasting gumbo – made better with a nice crusty sourdough loaf and a bottle of beaujolais nouveau. I’ll do this again!
Delicious! My whole family loves it!
Very tasty! Great for vegetarians and vegans who don’t want boring meals. My non-vegetarian family members love this too.
Delicious. I added chopped can spinach bc i didnt have alot of kale & added fresh ginger. Ate with coconut rice so good! Adding this into my veggie comfort food rotation.
A fall and winter favorite in our southern home! The flavor is amazing.
This was just
So yummy!! Added shrimp to it too and it did the trick
Loved it! Super easy in my tiny little kitchen. Definitely need a big pot. I added broccoli to it and a bit more broth than they said and it was awesome!! Definitely looking forward to the leftovers.
Really rich flavor in this stew. I used swiss chard, storebought low-sodium vegetable broth, and a jalapeno instead of a green bell pepper, and I sprinkled some fresh cilantro on top. Delicious on top of brown rice or on its own.
The tremendous amount of celery is awful. This is not gumbo and this is not good.