Gumbo Z'herbes

The market is bursting at the seams with greens right now - collards, mustards, red mustards, Chinese mustards, turnips, you name it. Pick up a few different bunches this week for Gumbo Z'herbes. This recipe, courtesy of the Gumbo Shop, also includes red beans. It doesn't get more New Orleans than that!


  • 1 pound dried red beans
  • 1 pound medium-size mushrooms
  • 1-1/3 cups olive oil
  • 2 cups flour
  • 2 cups chopped onion
  • 2 cups chopped bell pepper
  • 3/4 cup chopped celery
  • 3/4 cup minced shallots
  • 1/4 cup minced garlic
  • 6 bay leaves
  • 2 tablespoons salt
  • 2 teaspoons white pepper
  • 1-1/2 teaspoons black pepper
  • 3/4 teaspoon cayenne pepper
  • 1 gallon water
  • 1 bunch collard greens, chopped into 1-inch squares
  • 1 small head cabbage, chopped into 1-inch squares
  • 10 ounces mustard greens, sliced into a chiffonade 
  • 10 ounces turnip greens, sliced into a chiffonade 
  • 1 bunch green onions, sliced 
  • 1/4 cup chopped parsley
  • 1 tablespoon soy sauce, or to taste
  • hot cooked white rice


Rinse and sort red beans. Cover with water and soak for 8 to 10 hours or overnight. Drain and cover with fresh water.  Bring to a boil. Simmer over low heat for about 1 hour or until just tender. Drain, reserving the water to use as part of the cooking water for the greens. Set beans aside.

Wash mushrooms and trim the bottom off the stems. Place on a pan in a smoker for about 45 minutes. When cool enough to handle, coarsely chop the mushrooms. Set aside.

Heat oil in a large, heavy-bottomed pot over medium-high heat. Add flour and stir until a peanut butter–colored roux is attained. Immediately add onion, bell pepper, and celery; sauté until vegetables are tender and start to stick and brown a little. Add shallots, garlic, bay leaves, salt, white pepper, black pepper, and cayenne pepper; cook for 5 minutes, stirring often. Add mushrooms to roux mixture; cook for 2 minutes.

Combine one gallon water and bean water in a large soup pot; bring to a boil. Add collard greens and cabbage and boil until just tender. Add mustard greens, turnip greens, and green onions and return to a boil. Carefully stir roux mixture into the simmering greens and return to a boil. Add beans, parsley, and soy sauce. Bring to a boil one more time, then turn off the heat. Serve over rice. (This dish is better after being refrigerated overnight and then reheated.)

Makes approximately 2 gallons

Recipe contributed by Richard Stewart, The Gumbo Shop

Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.