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Spring Greens Gumbo


  • 2 tablespoons extra virgin olive oil
  • 1 bunch scallions, chopped
  • 2 stalks celery
  • ½ red bell pepper, chopped
  • 3 cloves garlic, chopped
  • 8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
  • 1 teaspoon salt
  • 5 cups water or stock
  • 1 bay leaf
  • 1 tablespoon fresh thyme
  • ¾ teaspoon gumbo file
  • 1½ teaspoons ume vinegar


Wash and chop the vegetables. Sauté onions, celery, and peppers in extra virgin olive oil with garlic. Then add chopped greens and a cup of water or stock, and sauté for one minute. Add salt. Add rest of water or stock as well as the bay leaf and thyme. Simmer until greens are very tender. Add file and ume vinegar; blend if desired.

Serves four.

From Kripalu,