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 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

Directions

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!

Serves 4