Subj : St. William 14
To   : All
From : Dave Drum
Date : Fri Jul 16 2021 20:15:34

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Darius Williams' Collard Green Gumbo
 Categories: Greens, Vegetables, Chilies, Beer, Herbs
      Yield: 4 Servings
 
    1/4 c  Oil
    1/2 c  All purpose flour
      4 tb Butter
      1 lg Onion; chopped
      8 cl Garlic; minced
      1 lg Green bell pepper; chopped
      3    Celery ribs; chopped
    1/4 c  Worcestershire sauce
    1/4 c  Parsley; chopped
      4 c  Hot water
      6 oz Beer
      5    Vegetable bouillon cubes
      4 c  Chopped collard greens
           Chives; garnish
           Salt & pepper
      2 tb White sugar
      1 tb Granulated garlic
      1 tb Red pepper flakes
      1 ts Dried Italian seasoning
 
  Saute the onions, bell pepper, celery and garlic in a
  bit of oil with salt and pepper until slightly softened.
  
  Meanwhile, melt oil and butter together and sprinkle in
  flour. Cook over medium heat until dark brown. Stir
  frequently so nothing sticks or burns.
  
  Once the roux is a dark brown color, add in the sauteed
  vegetables along with a sprinkle of salt, pepper,
  granulated garlic, red pepper flakes, and Italian
  seasoning. Add in the water, beer, and vegetable
  bouillon along with the Worcestershire sauce. Bring to a
  boil and then reduce the heat to medium low.
  
  Add in the collard greens and cook uncovered until the
  greens are tender. This should take about 45 minutes. To
  finish, just sprinkle in sugar to balance out the
  bitterness from the roux and the collard greens.
  
  Serve over rice and garnish with chives.
  
  RECIPE FROM: https://blackdoctor.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "I can't walk on water but I can stagger on alcohol." -- Dave Drum 1963

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