1 bunch each, in any combination, but use at least five:
spinach, collard, mustard or turnip greens, watercress, chicory, beet
tops, pepper grass, radish tops
1 bunch parsley, chopped
1/2 bunch green onions, chopped
1 small green cabbage, chopped
1 gallon water
4 tablespoons flour
4 tablespoons shortening
1 large onion, diced
2 bay leaves
2 sprigs thyme
1/4 teaspoon allspice
Salt and pepper to taste
Cayenne to taste
2 cups rice, cooked
Wash the greens, parsley, green onion, and cabbabe thoroughly and
remove the stems and hard centers. Boil in water for 2 hours.
Drain the greens and reserve the water. Chop the greens finely.
In a soup kettle make a brown roux of the flour and shortening.
Add the onion and saute' for 15 minutes. Add the reserved cooking
water, herbs, spices, and seasonings. Simmer for 1 hour. Serve
over rice. Serves 8.