Vegetable Gumbo

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.

vegetable cumbo 2

Vegetable Gumbo

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

Cooked rice


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.

Vegetable gumbo 4

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.

vegetable gumbo 3

Reduce the heat, cover and simmer, stirring occasionally, until tender, about 15 minutes.  Season with salt and pepper.

Serve over rice.  Enjoy!

vegetable cumbo 2

Serves 4


7 Comments Add yours

  1. Looks delicious. I get a lot of chard in my CSA boxes this time of year and am always looking for new things to do with it. Plus, I’m pretty much always on board with food flavored with Worcestershire sauce – love it.


    1. My chard is almost gone, it didn’t like all the rain we have had.

      I ran my half marathon today. It may take me time to reflect, but I had a great time, and no interest in running for twice as long 🙂

      Sent from my iPhone


      1. Oh – congratulations!! How exciting. I can’t wait to read your reflection when you’re ready – but I certainly can understand taking your time with it. I hope you’ve gotten some rest and relaxation afterwards!


      2. I actually feel great, only a pain in my heel. I napped due to lack of sleep last night, but the treat is that tomorrow I get a massage! Happiness!

        Sent from my iPhone


  2. djdfr says:

    The way I fix chard the most often is to chop it up, cook it in a pan with lid on with very little water, then make a white sauce to which I usually add shallot, cheese and often curry powder.

    The greens can be used in any recipe for spinach.


    1. Thanks! I also often use it in kale recipes as well.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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