Collard Green and Kidney Bean Gumbo

Collard Green and Kidney Bean Gumbo

Are you ready to transform your kitchen into a Southern culinary paradise? Prepare to be transported by this extraordinary Collard Green and Kidney Bean Gumbo that promises to tantalize your taste buds and warm your soul! This isn't just another recipe – it's a hearty, plant-based journey through the rich, spicy landscapes of Southern cuisine that will have you coming back for seconds (and thirds!). With a perfect balance of smoky, spicy, and comforting flavors, this gumbo proves that vegetarian dishes can be just as robust and satisfying as their meat-based counterparts.

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Southern
Serves: 6 servings

Ingredients

  1. 1 tablespoon olive oil
  2. 1 onion, chopped
  3. 2 garlic cloves, minced
  4. 1 bell pepper, chopped
  5. 2 cups collard greens, chopped
  6. 1 can (15 oz) kidney beans, drained and rinsed
  7. 4 cups vegetable broth
  8. 1 teaspoon smoked paprika
  9. 1 teaspoon cayenne pepper
  10. Salt and pepper to taste

Instructions

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 4-5 minutes.
  2. Add minced garlic and chopped bell pepper to the pot. Cook for an additional 2-3 minutes, stirring frequently to prevent garlic from burning.
  3. Stir in smoked paprika and cayenne pepper, allowing the spices to toast and release their aromatic oils for about 30 seconds.
  4. Add chopped collard greens to the pot and sauté until they begin to wilt and reduce in volume, approximately 3-4 minutes.
  5. Pour in vegetable broth and add drained kidney beans. Stir to combine all ingredients thoroughly.
  6. Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer for 30-35 minutes, allowing flavors to meld together.
  7. Taste and adjust seasoning with salt and pepper as needed. The gumbo should have a rich, slightly spicy flavor profile.
  8. Remove from heat and let sit for 5-10 minutes before serving to allow flavors to further develop.
  9. Serve hot in deep bowls, optionally garnished with chopped fresh parsley or green onions.

Tips

  1. Spice is Nice: Don't be afraid of the cayenne pepper – it's the secret weapon that gives this gumbo its signature Southern kick. Start with a little and adjust to your heat tolerance.
  2. Chopping Matters: Take time to finely chop your vegetables. Uniform, small pieces ensure even cooking and better flavor distribution.
  3. Low and Slow is the Way to Go: The magic of this gumbo happens during the simmering process. Resist the urge to rush – let those flavors meld together slowly.
  4. Fresh is Best: If possible, use fresh collard greens and toast your own spices for maximum flavor impact.
  5. Make Ahead Magic: This gumbo actually tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
  6. Garnish Game: A sprinkle of fresh herbs like parsley or green onions can elevate the dish from great to absolutely amazing.
  7. Serving Suggestion: Serve over a bed of fluffy rice or with a slice of crusty bread to soak up all those delicious, spicy juices.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 30g

Protein: 9g

Fat: 4g

Saturated Fat: g

Cholesterol: 0mg

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