Gumbo Z

Coarse sea salt
1 large bunch collard greens (about 1 pound), trimmed and chopped into bite-size pieces
1 large bunch mustard greens (about 1 pound), trimmed and chopped into bite-size pieces
1 large bunch kale (about 1 ⁄2 pound), trimmed and chopped into bite-size pieces
1 large bunch spinach (about 11 ⁄2 pounds), trimmed and chopped into bite-size pieces
1 ⁄2 cup extra-virgin olive oil
7 cloves garlic, minced
1 ⁄2 cup whole wheat pastry flour
2 large yellow onions, cut into
1 ⁄4 inch dice
2 large red bell peppers, cut into
1 ⁄4 inch dice
2 celery ribs, halved lengthwise and chopped
1 ⁄4 teaspoon cayenne
6 cups Simple Stock
1 tablespoon minced fresh thyme
1 teaspoon filé
1 tablespoon Hot Apple Cider Vinegar
2 large scallions, sliced thinly, for garnish

That all green gumbo is scrumptious and deeply satisfying.

In a large pot over high heat, bring 4 quarts of water to a boil. Add 1 tablespoon of salt.
Add all the leafy greens to the water, bring back to a boil, and cook uncovered, for 3 to 4 minutes, until the sulfur has escaped. Drain in a colander and cool.
Transfer the greens to a cutting board and chop well.
Combine 1⁄4 cup of the olive oil with the garlic in a large sauté pan over medium heat and sauté until fragrant and starting to turn golden, about 2 minutes. Add the greens mixture, raise the heat to high, sprinkle with 1 teaspoon of salt, and sauté, stirring occasionally, for 2 to 3 minutes, until well coated with oil. Set aside.
In a large pot over the lowest heat possible, combine the flour and the remaining olive oil and cook, stirring often with a wooden spoon, until caramel colored, about 25 minutes. Add the onion, bell peppers, celery, cayenne, and 1⁄ 2 teaspoon of salt. Raise the heat to medium and sauté, stirring occasionally and scraping the bottom of the pot, until the vegetables soften, about 15 minutes. Slowly stir in the stock. Add the reserved greens, bring to a boil, and reduce the heat to low. Cover and simmer until meltingly tender, about 45 minutes.
Stir in the thyme and simmer for an additional 2 minutes. Remove from heat, stir in the filé and the Hot Apple Cider Vinegar, and set aside to cool for 10 minutes.
Serve garnished with scallions over long grain brown rice.