• 1 Tbsp. canola oil
• 1 green bell pepper, seeded & diced
• 1 stalk of celery, chopped
• 14 oz. can of stewed tomatoes
• 1 cup chopped okra(fresh or frozen)
• 1 medium yellow onion, diced
• 2 or 3 garlic cloves, minced
• 6 cups stock
• 2-3 Tbsp. chopped fresh parsley
• 2-3 Tbsp. gumbo file
• 1/4 cup tomato paste
• 2-3 Tbsp. mustard
• 4 cups chopped mixed greens: spinach, greens, kale
• 1 tsp. dried thyme
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. dried oregano
• 1/2 tsp. black pepper, ground
• 1 tsp. sea salt
• dandelion greens
• 4 cups cooked Basmati rice

In a large saucepan, heat oil.  Add bell pepper, onions, celery and garlic.  Cook until vegetables are tender.  Stir in the stock, okra, stewed tomatoes, tomato paste, thyme, oregano, cayenne, black pepper and gumbo file.  Add sea salt and bring to a boil.   Reduce heat and cook for 15 minutes, stirring occasionally.  Stir in the mixed greens and cook for 15 minutes more.  Add parsley and remove from heat.  To serve, place 1/2 cup of cooked Basmati rice in bottom of soup bowl, ladle gumbo over rice and serve.  Makes 4 servings.