| | Directions | | Heat a Dutch oven or large pot over medium heat. Add the vegetable oil and flour and cook, stirring constantly, until the roux mixture is dark brown, about 10 minutes. Add the onion, celery, peppers, garlic, salt, black pepper, Old Bay, and cayenne. Cook the vegetables until tender, stirring often, about 10 minutes. Stir in the tomato paste and cook for 1 more minute. Add the vegetable stock, okra, bay leaves and thyme. Bring the mixture to a boil, reduce heat to medium-low and simmer, uncovered, for 20 minutes. Stir in the kale and simmer for another 5 minutes. Stir in the green onions and serve immediately in shallow bowls over steamed rice. |
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| Ingredients | | - |  | 1/4 cup vegetable oil |
| - | | 1/4 cup flour |
| - | | 1 onion, chopped |
| - | | 2 stalks celery, chopped |
| - | | 1 green pepper, seeded and chopped |
| - | | 1 red pepper, seeded and chopped |
| - | | 1 yellow or orange pepper, seeded and chopped |
| - | | 2 teaspoons minced garlic |
| - | | 2 teaspoons kosher salt |
| - | | 1/2 teaspoon freshly ground black pepper |
| - | | 1 teaspoon Old Bay Seasoning |
| - | | 1/2 teaspoon cayenne |
| - | | 2 tablespoons tomato paste |
| - | | 4 cups low sodium vegetable stock or broth |
| - | | 2 cups okra, stems removed and thickly sliced |
| - | | 2 bay leaves |
| - | | 1 teaspoon fresh thyme, chopped |
| - | | 4 cups kale, mustard greens, Swiss chard, or other hearty greens, chopped |
| - | | 1/4 cup green onions chopped, green parts only |
| - | | Steamed rice, for serving |
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