Gumbo for Lent

Here is a "green gumbo" recipe from NOLA.com and Jim Core, courtesy of Judy Walker who claims the book club "went nuts over it!"

Green gumbo, greens gumbo, gumbo z'herbes, greens soup: call it what you will, this is a filling and delicious Lenten dish. If you want to make it vegetarian, use vegetable broth instead of chicken broth.

1 bunch mustard greens

1 bunch collards

1 bunch kale

1 carton (32 ounces) low-sodium chicken broth (or equivalent)

1 medium onion, chopped

½ clove garlic, minced

Salt, pepper and Creole seasoning

1 or 2 cans (16 ounces each) cream-style Blue Runner red beans

Smoked portobello mushrooms, chopped (optional)

Wash greens well and chop them roughly. Put them in a large soup or gumbo pot with chicken broth, onions, garlic, salt, pepper, and Creole seasoning.

Bring to a boil, then reduce to a simmer. Cover, and, stirring occasionally, cook to the texture you desire. (Some people like them still crunchy; lots of people, including Core, like them well done, which will take about an hour.)

When greens are cooked down, add the red beans. Stir well to combine. (If using smoked mushrooms, add them at this point.) Cook another 15 minutes.