For a new take on an old favorite, we turned to old friend Chef Darius (twitter: @DariusCooks). Step into the kitchen and be transported to a spice-filled heaven with this all vegetarian collard green gumbo.
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Ingredients:
1/4 cup of vegetable oil
1/2 cup of all purpose flour
1/2 stick of butter
1 large onion chopped
8 cloves of garlic, minced
1 green pepper, chopped
3 celery stalks, chopped
1/4 cup of Worcestershire sauce
1/4 cup of parsley, chopped
4 cups of hot water
1/2 a bottle of beer (I used a Corona)
5 vegetable bouillon cubes
4 cups of chopped collard greens
chives to garnish
Salt & pepper
2 tablespoons of white sugar
1 tablespoon of granulated garlic
1 tablespoon of red pepper flakes
1 teaspoon of dried Italian seasoning
Directions
1. Saute the onions, bell pepper, celery and garlic in a bit of oil with salt and pepper until slightly softened.
2. Meanwhile, melt oil and butter together and sprinkle in flour. Cook over medium heat until dark brown. Stir frequently so nothing sticks or burns.
3. Once the roux is a dark brown color, add in the sauteed vegetables along with a sprinkle of salt, pepper, granulated garlic, red pepper flakes, and Italian seasoning. Add in the water, beer, and vegetable bouillon along with the Worcestershire sauce. Bring to a boil and then reduce the heat to medium low.
4. Add in the collard greens and cook uncovered until the greens are tender. This should take about 45 minutes. To finish, just sprinkle in sugar to balance out the bitterness from the roux and the collard greens.
5. Serve over rice and garnish with chives.
For more recipes like this, please visit Chef Darius here.
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