Resource Center - Boston, USA
Our latest invention in the fat free vegetarian soul food category:
Cook the kale in the veggie stock, covered, until tender.
- 1-1/2 c. veggie stock (or prepared bouillon)
- 1 bunch kale, chopped
- 1/2 lb fresh okra, sliced 1/4" thick
- 2 lg. portobello (or ordinary) mushrooms, diced small (1/4")
- 1/2 c. fat-free roux (see blow)
- 3-4 ribs celery, sliced across in 1/4" pieces
- 1 green pepper, chopped
- 1 large onion, chopped
- Pepper, veggie bouillon
Hold in the stock while preparing the other ingredients.
Roux: Put 1/2 c. flour in a large-bottom well-seasoned cast iron
pot or skillet and stir constantly over medium-low heat until caramel
colored and toasty smelling (You could use a non-stick skillet--I
use an old cast iron "gumbo pot" I inherited).
As soon as it gets to the point you want it, put in the chopped
pepper, onion, celery and mushrooms and stir, increasing heat a
bit, until the onion is clear (and the whole thing smells wonderful
[If you prepared a couple cups of the toasted roux flour ahead
and stored it in the icebox, you should then dry saute the vegetables
until the onion is clear and edges a bit brown, and it smells *good*--
THEN add the 1/2 cup of toasted flour and stir in, then proceed
with the rest of the recipe].
Now add all the other ingredients, including the kale and the
stock the kale cooked in.
Cook for 20 min. to a half hour, or until the okra is done but still
a bit crunchy.
Taste for seasoning; if it needs more salt, add veggie bouillon
to bring it up and round out the flavor.
Serve hot over cooked rice, and pass the Tabasco.
If you like, you could also sprinkle a 1/4 tsp of gumbo file over
it at the table, but this is not necessary because the okra is in
4 generous servings.
We put a big ring of rice in a flat soup bowl, put a big scoop
of fat-free refried beans in the middle, and put the gumbo in a
ring over the rice.
On the side we had toasted french bread and a head of roasted garlic
to spread on it.
T'was a satisfying fall meal.