New Orleans Green Gumbo
|Greens||1 1⁄2 Pound, coarse stems removed and leaves cut into 1/2 inch pieces (Fresh)|
|All purpose potatoes||1 Large, peeled and grated|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
|Chicken broth||2 Can (20 oz)|
|Bacon slices||8 , cut into 1/2 inch pieces|
In 5 quart Dutch oven, cook bacon over medium low heat until browned.
With slotted spoon, remove bacon to paper towels to drain.
Reserve bacon pieces for garnish.
Discard all but 2 tablespoons bacon fat from Dutch oven.
Stir in flour, salt, and ground red pepper and cook over medium heat until golden brown, about 5 minutes, stirring frequently.
Stir in chicken broth, fresh greens, spinach, potato, and 4 cups water; heat to boiling over high heat.
Reduce heat to low; cover and simmer 20 to 25 minutes, until soup thickens slightly and greens are tender, stirring occasionally.
Sprinkle bacon over soup to serve.