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<h1><span class=bodytext><span style='font-weight:normal'>Vegetarian Gumbo<o:p></o:p></span></span></h1>
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<p class=MsoNormal><span class=bodytext>1/3 cup vegetable oil </span><br>
<span class=bodytext>1/2 cup all-purpose flour </span><br>
<span class=bodytext>2 large onions, chopped </span><br>
<span class=bodytext>1 large green pepper, chopped </span><br>
<span class=bodytext>3 celery ribs, chopped </span><br>
<span class=bodytext>7 quarts water </span><br>
<span class=bodytext>1 bunch carrot tops, coarse stems discarded and leaves
washed and drained (about 5 cups packed) </span><br>
<span class=bodytext>5 bunches assorted greens such as beet greens, Swiss
chard, kale, collards, mustard greens, turnip greens, and/or spinach, coarse
stems discarded and remainder washed and drained </span><br>
<span class=bodytext>1 pound dried red kidney beans (about 2 1/2 cups), picked
over </span><br>
<span class=bodytext>6 large garlic cloves </span><br>
<span class=bodytext>Kosher salt and freshly ground black pepper </span><br>
<span class=bodytext>Hot sauce </span><br>
<span class=bodytext>1 tablespoon file powder (optional) <o:p></o:p></span></p>
<p>Accompaniment: Cajun-style white rice, cooked </p>
<p class=MsoNormal><span class=bodytext>In a heavy skillet (preferably
cast-iron) cook oil and flour over moderately low heat, stirring constantly
with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown
color of chestnut shells, about 45 minutes. (The roux may be made 1 week ahead,
cooled completely, and chilled, covered, in a glass or stainless-steel bowl.
Reheat roux in skillet over moderately low heat, stirring, before proceeding.)
Stir in onions, bell pepper, and celery and cook, stirring occasionally, until
vegetables are softened. <o:p></o:p></span></p>
<p>In a 10 to 12-quart heavy kettle bring 4 quarts water to a boil and add
carrot tops and assorted greens. Simmer greens, stirring occasionally, until
just tender, about 15 minutes. Transfer greens with tongs to a large shallow
baking dish, letting excess cooking liquid drip into kettle and reserving all
cooking liquid. Cool greens until they can be handled and coarsely chop. </p>
<p>Stir beans and remaining 3 quarts water into reserved cooking liquid and
simmer beans, covered partially, until tender, about 1 hour. (Older beans may
take longer to cook.) Add roux mixture by large spoonfuls, stirring well after
each addition, and stir in greens, garlic, and salt and pepper, to taste.
Simmer gumbo, partially covered, stirring occasionally, 30 minutes. Add
Worcestershire and hot sauce, to taste. (Gumbo may be made 2 days ahead, cooled
completely, uncovered, and chilled, covered.) </p>
<p>Stir in file powder, if using, and remove from the heat. </p>
<p>Serve gumbo ladled over rice in large soup plates.</p>
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