Collard Green & Kidney Bean Gumbo

🥘 Ingredients

• black pepper
  to taste
• blackening spice
  1 tbsp
• butter
  2 tbsp
• celery
  2 stalks
• collard greens
  1 bunch
• dried thyme
  1 tsp
• flour
  2 tbsp
• garlic
  2 cloves
• green bell pepper
  1 unit
• jasmine rice
  ¾ cup
• kidney beans
  1 can
• mushrooms
  8 oz
• onion
  1 unit
• salt
  pinch
• tomato
  1 unit
• veggie stock concentrate
  2 packets
• water
  ¾ cup

🍳 Cookware

• small pot
• medium pot
• medium bowl

1. 

   1

   In a small pot , combine jasmine rice , ¾ cup water , 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: ¾ cup, water: ¾ cup, salt: pinch
2. 

   2

   Wash and dry produce. Core, deseed, and dice green bell pepper into ½-inch pieces. Halve celery lengthwise, then thinly slice crosswise. Halve, peel, and finely dice onion . Peel and mince garlic . Trim and thinly slice mushrooms . Dice tomato into ½-inch pieces.

   green bell pepper: 1 unit, celery: 2 stalks, onion: 1 unit, garlic: 2 cloves, mushrooms: 8 oz, tomato: 1 unit
3. 

   3

   Melt 2 tbsp butter in a medium pot over medium heat. Reduce heat to low and add flour ; cook, whisking constantly, until lightly browned ⏱️ 5-7 minutes . TIP: Whisk the roux constantly to avoid burning.

   butter: 2 tbsp, flour: 2 tbsp
4. 

   4

   Once roux is finished, stir in bell pepper, celery, onion, garlic, and ½ tsp salt until combined. Increase heat to medium high. Cook, stirring often, until veggies are softened ⏱️ 5 minutes . In a medium bowl , combine veggie stock concentrate and 2½ cups water. Once veggies are softened, gradually stir in stock mixture until smooth. Add mushrooms, tomato, kidney beans and their liquid, blackening spice , dried thyme , and ½ tsp salt. Stir to combine. Bring to a simmer and cover pot. Cook until veggies are tender ⏱️ 8-10 minutes .

   veggie stock concentrate: 2 packets, kidney beans: 1 can, blackening spice: 1 tbsp, dried thyme: 1 tsp
5. 

   5

   Add collard greens and ¼ tsp salt to pot with gumbo. Stir to combine. Bring to a simmer and cook, uncovered, until collards are tender ⏱️ 5-7 minutes . Remove from heat; stir in remaining butter until melted. Season with salt and black pepper .

   collard greens: 1 bunch, black pepper: to taste
6. 

   6

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