Hearty Green Gumbo - Just Dutch Oven Recipes

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Hearty Green Gumbo

1 pk Frozen chopped spinach (10 oz)
1 bn Watercress; chopped
1 bn Parsley; chopped
1/4 c Water
1/2 c All-purpose flour
1/2 c Cooking oil
2 lg Onions; chopped
1 md Green pepper; chopped
2 Celery stalks; chopped
1 ts Salt
1/4 ts Ground red pepper
1/4 ts Black pepper
1 c Chopped broccoli
1 c Diced parsnips or rutabaga
1 cn Cannelini beans; rinsed and drained
2 c Hot cooked rice

In a Dutch oven combine spinach, watercress, parsley and 1/4 cup of water. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer for 10 minutes. Drain, reserving liquid and pressing liquid out with a spatula. Set greens and liquid aside. In the same Dutch oven stir together the flour and oil till smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or till reddish brown. Add onions, green pepper, and celery. Cook and stir over medium heat for 5 to 10 minutes or till very tender. Add enough water to reserved liquid to make 2 1/2 cups. Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Add broccoli and parsnips or rutabaga. Cover and simmer about 10 minutes more or until tender. Stir in beans; heat through. To serve, place rice in individual. Ladle gumbo over rice.