Thick, brothy, and absolutely packed with tender greens, Green Gumbo (inspired by classic Gumbo Z’Herbes) is comfort food with a fresh, earthy twist. Instead of one leafy vegetable, you layer several—spinach, kale, collards, mustard greens, or whatever you have—then simmer them in a flavorful roux-based broth with aromatics and spices.
Served over warm rice with a little hot sauce on the side, this is the kind of bowl that feels both hearty and nourishing—perfect for chilly nights, busy weeks, or whenever you want something soulful that still leans on the lighter side.
Why You’ll Love It
- Veggie-packed comfort: A big pot of greens in a rich, savory broth—warming but not heavy.
- Flexible & forgiving: Use whatever greens you have, fresh or frozen.
- Protein your way: Keep it vegetarian or add chicken and smoked turkey sausage for extra heartiness.
- Make-ahead friendly: Like all good gumbos, it tastes even better the next day.
Ingredients
Greens
Mix and match what you like—aim for about 10–12 cups chopped greens total (they cook down a lot):
- 3 cups chopped collard greens, tough stems removed
- 3 cups chopped kale (curly or lacinato), stems removed
- 2 cups chopped mustard greens or turnip greens (optional but flavorful)
- 2–3 cups spinach (baby or regular)
- ½ cup chopped fresh parsley (leaves and tender stems)
You can swap in Swiss chard, beet greens, or additional kale/collards if you prefer.
For the Gumbo Base
- 3 tbsp neutral oil (vegetable, canola, or avocado)
- 3 tbsp all-purpose flour
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4–5 garlic cloves, minced
- 1–2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½–1 tsp dried oregano
- ½–1 tsp cayenne pepper or red pepper flakes (to taste)
- 6 cups (about 1.4 L) low-sodium chicken broth or vegetable broth
- 1–2 tsp hot sauce, plus more for serving (optional)
- Salt and freshly ground black pepper, to taste
Optional Protein
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
- 8–10 oz (225–280 g) smoked turkey sausage, sliced into half-moons
To Serve
- Cooked white rice (or brown rice)
- Chopped green onions
- Extra parsley
- Hot sauce or chili flakes
- Lemon wedges (optional, for brightness)
Time & Yield
- Prep: 25–30 minutes
- Cook: 45–60 minutes
- Total: ~1 hour 15–30 minutes
- Yield: 6–8 servings
Instructions
1) Prep & Soften the Greens
- Wash very well:
- Greens love to hide sand. Rinse them in a large bowl of cool water, swish well, lift out, and repeat until the water is clear.
- Chop:
- Remove tough stems from collards and kale. Slice leaves into bite-size ribbons.
- Optional quick blanch (for very tough greens):
- Bring a large pot of salted water to a boil.
- Add collards and kale; cook 2–3 minutes, then drain and rinse with cold water.
- This softens them slightly and reduces bitterness, but you can skip this step if you like a stronger green flavor.
2) Build the Roux & Flavor Base
- Make a light roux:
- In a large, heavy-bottomed pot or Dutch oven, heat the oil over medium heat.
- Sprinkle in the flour and whisk continuously.
- Cook 5–7 minutes until the roux turns a light to medium caramel color (you want flavor, but not a very dark roux for this “green” style).
- Add the “holy trinity”:
- Stir in onion, bell pepper, and celery.
- Cook, stirring often, 5–7 minutes until softened and fragrant.
- Layer in garlic & spices:
- Add garlic, thyme, smoked paprika, oregano, cayenne, and bay leaves.
- Cook 1–2 minutes until the garlic is fragrant and the spices bloom.
3) Add Broth, Greens & Protein
- Add broth:
- Slowly pour in the chicken or vegetable broth, whisking or stirring as you go to avoid lumps.
- Bring to a gentle simmer.
- Add protein (if using):
- Stir in chicken thigh pieces and smoked turkey sausage.
- Simmer about 10 minutes.
- Add the hearty greens:
- Add collards, kale, and mustard/turnip greens.
- At first it will seem like too much; give them a few minutes to wilt down, stirring occasionally.
- Simmer until tender:
- Reduce heat to low and simmer 25–30 minutes, until the greens are tender and the chicken is cooked through.
- Finish with soft greens & herbs:
- Stir in spinach and parsley during the last 5–10 minutes of cooking; they don’t need as long.
- Season generously with salt, black pepper, and hot sauce to taste.
You’re looking for a brothy but slightly thickened gumbo—enough body to coat a spoon, but still loose enough to ladle over rice. If it’s too thick, add a splash of broth or water; if you want it thicker, let it simmer uncovered a bit longer.
4) Serve It
- Spoon steaming rice into bowls.
- Ladle Green Gumbo over the top.
- Garnish with green onions, extra parsley, and more hot sauce if you like heat.
- Add a squeeze of lemon for brightness, if desired.
This gumbo is wonderful on its own or with:
- Crusty bread or cornbread
- Simple tomato-cucumber salad
- A scoop of creamy potato salad (a Southern favorite alongside gumbo)
Nutrition (Per Serving – Approximate, for 8 servings, with chicken & turkey sausage)
- Calories: ~280–340 kcal
- Protein: ~20–25 g
- Fat: ~14–18 g
- Carbs: ~18–22 g (not including rice)
- Fiber: ~4–6 g (thanks to all those greens)
- Sodium: Varies based on broth and sausage brand
(Values will shift with portion size, protein choice, and how much rice you add.)
Pro Tips for Deep Flavor
- Take your time with the roux: Even a lighter roux needs a few minutes to develop nuttiness—don’t rush, and keep it moving so it doesn’t burn.
- Layer the greens: Combining mild greens (spinach) with more assertive ones (mustard or collards) gives complexity without being overwhelming.
- Taste toward the end: Greens can mute salt and spice. Adjust salt, black pepper, and hot sauce after the greens have simmered.
- Let it rest: Like most gumbos, the flavor is even better after it sits for 20–30 minutes (or overnight) and is gently reheated.
Variations & Twists
- Vegetarian / Vegan Green Gumbo:
- Use vegetable broth, skip the chicken and sausage.
- Add 1–2 cans of white beans (cannellini or great northern) or chickpeas for protein and body.
- Finish with a drizzle of good olive oil or a squeeze of lemon.
- Extra Smoky:
- Add a bit more smoked paprika or a few drops of liquid smoke (go slowly—this is strong).
- Spicy Version:
- Increase cayenne and hot sauce.
- Add diced jalapeño or serrano with the onion, pepper, and celery.
- Okra Boost:
- Stir in 1–2 cups sliced okra during the last 15–20 minutes of simmering for extra thickness and a classic gumbo feel.
Make-Ahead, Storage & Reheating
- Make-Ahead:
- Green Gumbo is perfect for cooking earlier in the day (or the day before). The flavors deepen as it sits.
- Fridge:
- Cool completely, then refrigerate in an airtight container for up to 4 days.
- Freezer:
- Freeze for up to 2–3 months in well-sealed containers. Thaw overnight in the fridge.
- Reheating:
- Warm gently on the stove over medium-low, adding a splash of water or broth if it thickens too much.
Why This Recipe Works
A light roux and classic aromatics build a savory backbone, while multiple types of greens give the gumbo depth and earthiness instead of just “spinach soup” vibes. Letting everything simmer gently melds the flavors and softens the tougher greens, and finishing with fresh herbs and a touch of heat keeps the bowl lively and bright.
Final Thought: Ladle this Green Gumbo over rice, add your favorite hot sauce, and you’ve got a bowl that’s cozy, soulful, and secretly full of greens—a recipe you’ll want to keep in regular rotation.