Gumbo with Collard Greens - Vegan

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 147.9

Total Fat: 3.6 g
Cholesterol: 0.0 mg
Sodium: 233.4 mg
Total Carbs: 23.6 g
Dietary Fiber: 8.5 g
Protein: 8.2 g

View full nutritional breakdown of Gumbo with Collard Greens - Vegan calories by ingredient

Introduction

Adapted from Carb-Conscious Vegetarian Cookbook Adapted from Carb-Conscious Vegetarian Cookbook

Minutes to Prepare: 60

Number of Servings: 6

Ingredients

One Bunch Collards, chopped

Olive Oil, .5 tbsp

Onions, 1 cup, chopped

Green Bell Pepper,1, chopped

Celery, .75 cup, thinly sliced

Garlic, 2 tsp

Tomatoes, 1 cup, chopped

Thyme, ground, .5 tbsp

Vegetable bouillon, Low Sodium, 3 cubes (to make 6 cups broth)

Water, tap, 6 cup (to dissolve bouillon)

red kidney beans, canned, low sodium, 15.5 oz can, drained

Tabasco Sauce, 1 tsp or more

Salt and pepper to taste

Directions

Prepare Bouillon by dissolving in boiling water. Set aside.

Cook the collards in a pot of boiling water, 5 to 7 minutes. Drain and set aside.

Spray large pot with non-stick cooking spray. Heat the oil in same pot over medium heat.

Add the onion, bell pepper, celery, and garlic. Cook, covered, for 5 minutes, or until soft, stirring occasionally.

Stir in the tomatoes and thyme.

Add the bouillon broth, and salt and pepper to taste. Simmer over low heat for 30 minutes, stirring occasionally.

Stir in the collards, beans, and Tabasco. Taste to adjust the seasoning and cook 10 to 15 minutes longer.

Number of Servings: 6

Recipe submitted by SparkPeople user DEBBIEJOE1.