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• 1 bunch cress, chopped

• 1 bunch mustard greens, chopped

• 5 oz spinach, chopped

• 1 bunch chard, chopped

• 1 bunch kale, chopped

• 1 bunch green onions, chopped

• 1 bunch parsley, chopped

• 1 onion, chopped

• 6 garlic cloves, chopped

• Water to cover

• 5 thyme leaves, stripped

• 2-3 tsp. salt

• ½ tsp. cayenne

• ½ C. brown roux

• 1 T. gumbo file (sassafras) powder


1. Remove stems from vegetables, and chop roughly.

2. In a large pot, combine the greens, onion, and garlic. Add enough water to cover and boil for 30 minutes.

3. Strain the vegetables, and reserve the liquid. Puree the vegetables in batches. Add the vegetables back to the pot and add 8 cups of the reserved liquid. Bring to a simmer, add the thyme, salt and cayenne, and ½ C. of brown roux. Simmer until thickened. Add the file powder, check for final seasoning and serve with rice.