Ingredients:

• 4 tablespoons oil
• 4 tablespoons flour
• 3 large yellow onions, peeled and chopped
• 3 ribs of celery, chopped
• 1 green pepper, cored, seeded and chopped
• 8 cloves of garlic, minced
• 2 teaspoons Tabasco sauce
• 1 teaspoon cayenne
• 3 pounds greens, such as mustard, beet, collards, kale, spinach, chard, parsley, alone or in combination-chopped
• 2 bay leaves
• Salt and pepper to taste
• Rice

Instructions:

1. Heat oil in a large heavy pot over medium.  Add flour and cook, stirring constantly with a wooden spoon until deep golden brown, about 12 to 15 minutes.  Add the onions, celery, peppers and garlic and cook, stirring often until soft, about 8 to 10 minutes.
2. Stir in 8 cups of water, add Tabasco and cayenne.  Increase heat to high and bring to a boil.  Add the greens and bay leaves and season to taste.  Reduce heat to medium low and simmer until greens are very soft.  This may take one hour depending on the make up of the greens.
3. Remove bay leaves before serving.  Serve with rice.

Comments: The meatless gumbo, made with various greens is a traditional dish in Louisiana.  Ham, sausage or meat stock is often used in the soup.