MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Darius Williams' Collard Green Gumbo
Categories: Greens, Vegetables, Chilies, Beer, Herbs
Yield: 4 Servings
1/4 c Oil
1/2 c All purpose flour
4 tb Butter
1 lg Onion; chopped
8 cl Garlic; minced
1 lg Green bell pepper; chopped
3 Celery ribs; chopped
1/4 c Worcestershire sauce
1/4 c Parsley; chopped
4 c Hot water
6 oz Beer
5 Vegetable bouillon cubes
4 c Chopped collard greens
Chives; garnish
Salt & pepper
2 tb White sugar
1 tb Granulated garlic
1 tb Red pepper flakes
1 ts Dried Italian seasoning
Saute the onions, bell pepper, celery and garlic in a
bit of oil with salt and pepper until slightly softened.
Meanwhile, melt oil and butter together and sprinkle in
flour. Cook over medium heat until dark brown. Stir
frequently so nothing sticks or burns.
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.
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.
Serve over rice and garnish with chives.
RECIPE FROM:
https://blackdoctor.org
Uncle Dirty Dave's Archives
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