As the weather changes and the air becomes cooler, we get to welcome in a new season of crops - leafy greens and root vegetables! It's bitter sweet, as the tomatoes and berries start to dye off, but I do get excited about the versatility and heartiness that comes with winter's vegetables. This recipe takes full use of those luscious leaves. 

Gumbo z'Herbes (pronounced "zab") is lesser known throughout the country, but is an important dish to Louisiana heritage. Historically a vegetarian gumbo of greens and herbs, it was commonly served on Good Friday (the Friday before Easter) for Catholics fasting or abstaining from eating meat during Lent. While I messed with the heritage by posting this no where near Easter and have sausage + seafood in my recipe, I'm hoping the southern foodways spirits will grant me goodwill since all I'm wanting to do is bring you a delicious and cozy dish for the winter season ahead.  

As mentioned, you'll find my recipe uses sausage, chicken and shrimp because I love all of those things; however, you can easily leave those ingredients out, sub vegetable stock in place of chicken, and still have a mighty tasty stew. If going veggie/vegan, you might try adding in some chunks of potato, turnips, pumpkin and/or white beans after you've pureed the greens. Use just about any edible greens you have growing in your garden or left over from purchasing roots like carrots, turnips, or beets - I guarantee washing them all will be the hardest part of making this dish. Delightfully earthy with a hint of spice, this gumbo is sure to fill you with warmth and satisfaction even on the coldest of days.

Find the recipe on Bonnie Plants website!