Gumbo z’herbes, a smothered greens dish, is traditionally served on Good Friday during Lent. It’s a great way to use up vegetable greens such as beet or carrot tops, though feel free to experiment with different combinations—original versions contained seven different cooking greens for good luck. The roux base adds so much depth, you won’t miss the meat. In fact, this vegetarian gumbo was the most popular among our kitchen staff, beating out shrimp-tasso and chicken-andouille versions.
What to buy: Store-bought Cajun seasoning will work fine in this recipe, or you can make your own.
For the gumbo base:
Beverage pairing: Broadbent Vinho Verde, Portugal. Green, green, green. It’s in the dish, so it may as well be in the wine too. “Green wine” from Portugal has bright acidity and leafy, herbal flavors that will not clash with the intense spicy bitterness of the dish.