Side
Gumbo Greens
1 h 15 minServes 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minGumbo Greens
what you need
Ingredients
collard greens (stems removed, leaves chopped)Produce900 g
smoked turkey wings (cut into pieces)Meat2 pieces- andouille sausage (sliced)Meat200 g
onion (diced)Produce1 piece- green bell pepper (diced)Produce1 piece
- celery (diced)Produce3 pieces
garlic (minced)Produce4 pieces
all-purpose flourPantry40 g- vegetable oilPantry60 ml
- chicken stockPantry1 litre
smoked paprikaSpices5 g- cayenne pepperSpices2 g
- onion powderSpices4 g
garlic powderSpices4 g
dried thymeSpices3 g- bay leavesSpices2 pieces
saltSpices8 g
black pepper (ground)Spices3 g- hot saucePantry15 ml
per serving
Nutrition
195kcal
- Carbs
- 9 g
- Proteins
- 10 g
- Fat
- 13 g
what you’ll use
Tools
Stockpot
Frying pan
wooden spoon- knife
cutting board
step by step
Method
- Step 1
Make the roux
- Heat the oil in a stockpot over medium heat.
- Whisk in the flour and cook, stirring constantly, until deep brown and nutty.
- Step 2
Build the base
- Add the onion, bell pepper and celery to the roux and cook until softened.
- Stir in the garlic and cook until fragrant.
- Step 3
Add the stock and seasoning
- Slowly pour in the chicken stock, whisking to avoid lumps.
- Stir in the smoked paprika, cayenne, onion powder, garlic powder, thyme, bay leaves, salt and pepper.
- Step 4
Simmer the turkey
- Add the smoked turkey wings and bring to a simmer.
- Cover and cook until the meat is tender and the broth is flavorful.
- Step 5
Cook the greens
- Add the collard greens and press them down into the liquid.
- Cover and simmer until the greens are tender.
- Step 6
Finish with sausage
- Brown the andouille sausage in a frying pan.
- Stir the sausage and hot sauce into the greens and simmer briefly.
- Step 7
Serve
- Taste and adjust the seasoning.
- Serve hot with the pot likker.