Green Gumbo

Originally from: Jim Core

Also known as Gumbo z'Herbes, this gumbo is traditionally made during Lent as a meatless option. From nola.com

Ingredients

• 1 bunch mustard greens
• 1 bunch collards
• 1 bunch kale
• 1 carton (32 ounces) low-sodium chicken broth (or vegetable broth)
• 1 medium onion, chopped
• ½ clove garlic, minced
• Salt, pepper and Creole seasoning
• 1 or 2 cans (16 ounces each) Blue Runner red beans
• Smoked portobello mushrooms, chopped (optional)

Directions

1. Wash greens well and chop them roughly. Put them in a large soup or gumbo pot with chicken broth, onions, garlic, salt, pepper, and Creole seasoning.
2. Bring to a boil, then reduce to a simmer. Cover, and, stirring occasionally, cook to the texture you desire. (Some people like them still crunchy; lots of people, including Core, like them well done, which will take about an hour.)
3. When greens are cooked down, add the red beans. Stir well to combine. (If using smoked mushrooms, add them at this point.) Cook another 15 minutes.