Instructions:

Green Gumbo

4 cups coarsely chopped kale
4 cups coarsely chopped spinach leaves
4 cups coarsely chopped mustard greens
3 cups shredded green cabbage
2 cups coarsely chopped watercress
1/2 cup coarsely chopped parsley
4 green onions, cut into 2-inch pieces
2 bay leaves
8 cups water
2 tablespoons olive oil
3 celery stalks, chopped fine
2 green bell peppers, chopped fine
2 cloves garlic, minced
1 tablespoon hot pepper sauce
1 tablespoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon ground allspice
2 tablespoons olive oil (optional)
2 cups sliced mushrooms (optional)
1/4 cup all-purpose flour
12 cup cooked rice
Bottled pepper sauce

In 8-quart saucepan, combine kale, spinach, mustard greens, cabbage, watercress, parsley, onions, bay leaves, and water. Bring to boil, reduce heat, and simmer, uncovered for 20 minutes.

While greens are simmering, heat 2 tablespoons olive oil to medium heat. Add celery, green pepper and garlic. Saut