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Collard Green & Kidney Bean Gumbo

Collard Green & Kidney Bean Gumbo

with Mushrooms and Jasmine Rice

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The name gumbo comes from the West African word, “ki ngombo,” which means okra, but the real definitive ingredients for this Louisiana-style stew are onion, celery, and green bell pepper—aka “the trinity.” For our roux-based vegetarian version, we simmer the trinity in broth with Blackening Spice and thyme to give the gumbo its signature Cajun flavor. The result is a hearty stew with earthy mushrooms, creamy beans, and tender collard greens. Scoop in some fluffy rice and you’ve got a warming bowl with steamy NOLA vibes.

Tags:VeggieMeal Prep
Allergens:WheatMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 ounce

Collard Greens

½ cup

Jasmine Rice

13.4 ounce

Kidney Beans

2 unit

Veggie Stock Concentrate

4 ounce

Button Mushrooms

1 unit

Roma Tomato

2.5 ounce

Celery Sticks

1 unit

Yellow Onion

1 unit

Green Bell Pepper

2 clove

Garlic

1 tablespoon

Blackening Spice

2 tablespoon

Flour

(ContainsWheat)

1 teaspoon

Dried Thyme

Not included in your delivery

3 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories670 kcal
Fat20 g
Saturated Fat11 g
Carbohydrate100 g
Sugar13 g
Dietary Fiber13 g
Protein16 g
Cholesterol45 mg
Sodium1400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Medium Pot
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. Fluff rice with a fork.

2

• Wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Halve celery lengthwise, then thinly slice crosswise. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Trim and thinly slice mushrooms. Dice tomato into ½-inch pieces.

3

• Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pot over medium heat. Reduce heat to low and add flour; cook, whisking constantly, until lightly browned, 5-7 minutes. TIP: Whisk the roux constantly to avoid burning.

4

• Once roux is finished, stir in bell pepper, celery, onion, garlic, and ½ tsp salt (1 tsp for 4 servings) until combined. Increase heat to medium high. Cook, stirring often, until veggies are softened, about 5 minutes. • In a medium bowl, combine stock concentrates and 2½ cups water (3½ cups for 4). • Once veggies are softened, gradually stir in stock mixture until smooth. Add mushrooms, tomato, beans and their liquid, Blackening Spice, thyme, and ½ tsp salt (1 tsp for 4). Stir to combine. • Bring to a simmer and cover pot. Cook, until veggies are tender, 8-10 minutes.

5

• Add collard greens and ¼ tsp salt (½ tsp for 4 servings) to pot with gumbo. Stir to combine. • Bring to a simmer and cook, uncovered, until collards are tender, 5-7 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until butter melts. Season with salt and pepper to taste.

6

• Divide gumbo between bowls. Top with a mound of rice and serve.