It is that time again…Swiss chard bouquets are adorning my counter top. Such a happy thing, they always make me smile.
There is a lot of swiss shard growing in the garden. I thought I had a lot last year, but I think this year there will be more. So I need to even more uses for it. Any suggestions are welcome.
Before I talk about the vegetable gumbo, I want to give a shout out to Yotam Ott0lenghi for another great dish in Jerusalem – Swiss Chard & Wheat Berries with Pomegranate Molasses. This was as tasty as all his dishes have been, with such a beautiful rich color…and so easy to make!
Back to the gumbo – I found this recipe for vegetable gumbo in Food Network Magazine. It is really simple, hearty and tasty. I suggest serving it over rice with hot sauce available on the table.
3 Tbsp vegetable oil
3 Tbsp all-purpose flour
1 small onion, chopped (from the garden)
1 green bell pepper, chopped (I used a red pepper)
2 stalks celery, chopped
3 cloves garlic, chopped
Kosher salt and freshly ground pepper
1 Tbsp Worcestershire sauce
1 tsp smoked paprika
2 cups low-sodium vegetable broth (I used chicken broth)
1 pound Swiss chard (from the garden)
1 10-ounce package frozen black-eyed peas
Heat the vegetable oil in a large pot over medium-high heat. Add the flour and cook, stirring until golden, about 3 minutes.
Add the onion, bell pepper, celery, garlic, 3 Tbsp water and 1/4 tsp each salt and pepper. Reduce the heat to medium, cover and cook, stirring occasionally, until the vegetables soften, about 8 minutes. Add the Worcestershire and paprika and cook, stirring, 30 seconds.
Stir in the broth, scraping up any browned bits from the bottom of the pot, then cover and bring to a boil. Add the greens and black-eyed peas to the pot.
Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes. Season with salt and pepper.
Serve over rice. Enjoy!