Collard Green & Kidney Bean Gumbo

🥘 Ingredients

• black pepper
  1 tsp
• blackening spice
  2 tbsp
• butter
  5 tbsp
• button mushrooms
  8 oz
• celery
  5 oz
• collard greens
  6 oz
• cooking oil
  1 tsp
• dried thyme
  2 tsp
• flour
  4 tbsp
• garlic
  4 clove
• green bell pepper
  2 unit
• jasmine rice
  1 c
• kidney beans
  2 unit
• onion
  2 unit
• salt (divided)
  1 tsp
• tomato
  2 unit
• veggie stock concentrate
  4 unit

🍳 Cookware

• small pot
• medium pot
• whisk
• medium bowl

1. 

   1

   In a small pot , combine jasmine rice , 3/4 cup water (1-1/2 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Fluff rice with a fork.

   jasmine rice: 1 c, salt: 1 tsp (divided)
2. 

   2

   Wash and dry all produce. Core, deseed, and dice green bell pepper into 1/2-inch pieces. Halve celery lengthwise, then thinly slice crosswise. Halve, peel, and finely dice onion . Peel and mince garlic . Trim and thinly slice button mushrooms . Dice tomato into 1/2-inch pieces.

   green bell pepper: 2 unit, celery: 5 oz, onion: 2 unit, garlic: 4 clove, button mushrooms: 8 oz, tomato: 2 unit
3. 

   3

   Melt 2 tbsp of butter and cooking oil in a medium pot over medium heat. Reduce heat to low and add flour . Cook, whisking with a whisk , until lightly browned, 5-7 minutes. TIP: Whisk the roux constantly to avoid burning.

   butter: 5 tbsp, cooking oil: 1 tsp, flour: 4 tbsp
4. 

   4

   Once roux is finished, stir in bell pepper, celery, onion, garlic, and 1/2 tsp salt until combined. Increase heat to medium high. Cook, stirring often, until veggies are softened, about 5 minutes. In a medium bowl , combine veggie stock concentrate and 2-1/2 cups water. Once veggies are softened, gradually stir in stock mixture until smooth. Add mushrooms, tomato, kidney beans and their liquid, blackening spice , and dried thyme . Stir to combine. Bring to a simmer and cover pot. Cook until veggies are tender, 8-10 minutes.

   veggie stock concentrate: 4 unit, kidney beans: 2 unit, blackening spice: 2 tbsp, dried thyme: 2 tsp
5. 

   5

   Add collard greens and 1/4 tsp salt to pot with gumbo. Stir to combine. Bring to a simmer and cook uncovered, until collard greens are tender, 5-7 minutes. Remove from heat; stir in 1 tbsp butter until melted. Season with salt and black pepper to taste.

   collard greens: 6 oz, black pepper: 1 tsp
6. 

   6

   Divide gumbo between bowls. Top with a mound of rice and serve.