Recipe courtesy of Curtis Aikens
Save Recipe Print
1 hr 40 min
20 min
1 hr 20 min
4 servings



In a medium saucepan add greens and enough water to cover. Bring to a boil and cook for 15 minutes. Remove greens to a cutting board (reserving 2 cups of cooking water) and chop coarsely, set aside.

In a heavy saucepan over medium low heat whisk 1/4 cup oil and flour together and cook, stirring constantly, until the roux is a dark reddish brown, about 20 minutes. Remove from heat and set aside. In a large soup pot heat 2 tablespoons oil and saute onions, green pepper, celery and tomatoes for about 10 minutes or until vegetables are wilted. Add hot sauce, file powder, cayenne, thyme, oregano, basil, parsley and garlic and cook for about 5 minutes more. Then whisk in roux, stock and reserved greens cooking water, bring to a boil, add salt and pepper, reduce heat and simmer for 15 minutes. Add okra, kidney beans and cook for 5 minutes more. Taste for seasoning. Serve with white rice.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Shrimp Gumbo

Recipe courtesy of Alton Brown

Sauteed Vegetables

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Vegetable Potstickers

Recipe courtesy of Food Network

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Braised Brisket and Vegetables

Recipe courtesy of Ree Drummond

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories