Food Recipes Dinner Stews Supergreen Gumbo Be the first to rate & review! Chef Andrea Reusing riffs on gumbo here, creating a hearty stew that's dense with spinach and mustard greens. By Andrea Reusing Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © Abby Hocking Active Time: 45 mins Total Time: 2 hrs Yield: 6 to 8 Cook Mode (Keep screen awake) Ingredients 4 thick-cut slices of bacon, chopped 1 medium white onion, finely chopped 1 medium carrot, finely chopped 1 celery rib, finely chopped 3 dried chiles de árbol, finely crushed Kosher salt Pepper 4 ounces smoked ham, finely chopped 1 medium leek, white and light green parts only, halved lengthwise and thinly sliced crosswise 3 large garlic cloves, minced 1/2 cup dry white wine 2 quarts chicken stock or low-sodium broth 3 bay leaves 10 ounces leaf spinach, thick stems trimmed 1 pound mustard greens, stems discarded One 15-ounce can navy beans, rinsed and drained Steamed jasmine rice and chile vinegar (see Note), for serving Directions In a large saucepan, cook the bacon over moderate heat, stirring occasionally, until rendered but not crisp, about 5 minutes. Add the onion, carrot, celery, chiles and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are softened and just starting to brown, about 10 minutes. Add the ham, leek and garlic and cook, stirring occasionally, until fragrant, about 3 minutes. Stir in the wine and simmer until reduced by half, 2 to 3 minutes. Add the stock and bay leaves to the saucepan and bring to a boil over high heat, then simmer over moderately low heat until the vegetables and ham are very tender, about 20 minutes. Remove from the heat and let cool to room temperature; discard the bay leaves. Add the spinach and mustard greens to the saucepan and stir well until wilted slightly. In batches, puree the mixture in a blender until a chunky puree forms. Return all of the gumbo to the saucepan and bring to a simmer. Cook, stirring occasionally, until the greens are tender, about 5 minutes. Stir in the beans and season with salt and pepper. Ladle the gumbo into bowls and serve with steamed rice and chile vinegar. Make Ahead The gumbo can be refrigerated for up to 3 days. Reheat gently before serving. Notes Chile vinegar (also called hot pepper vinegar or pepper sauce) is a staple on Southern tables. Look for it at specialty markets and online. Originally appeared: May 2017 Rate It Print