Dandelion Green Gumbo with Good Thyme Rice

Total Time:
40 min
10 min
30 min

4 servings

  • 4 tablespoons extra-virgin olive oil, divided
  • 1 cup white rice, such as Carolina brand
  • 6 cups chicken or vegetable stock
  • 4 to 5 sprigs fresh thyme
  • 2 tablespoons butter
  • 4 cloves garlic, finely chopped
  • 3 to 4 ribs celery from the heart, chopped with greens
  • 1 red bell pepper, chopped
  • 1 large yellow onion, chopped
  • Salt and pepper
  • 1 teaspoon sweet paprika, 1/3 palm full
  • 1 bay leaf, fresh or dried
  • 3 tablespoons all-purpose flour
  • 1 bottle pale beer
  • 3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level
  • 1 tablespoons Worcestershire sauce, eyeball it
  • 1 (15-ounce) can petite diced, crushed or stewed tomatoes
  • 4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped
  • 1/4 teaspoon grated nutmeg
  • 2 teaspoons lemon zest
  • 2 scallions, finely chopped
  • Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.

  • Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste.

  • Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.

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