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GOODNESS
Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Oregano: This tasty herb finds itself in much Mediterranean cooking, and is just loaded with nutrients. It is good for the digestion, and has many powerful anti-oxidants (even more than blueberries) and anti-carcinogens. It also has antibacterial and antiparasitic properties. As if that weren't enough, is also an antifungal, even taking on the notorious candida yeast. You want to use fresh oregano, as the dried herb loses the volatile oils that are responsible for its many benefits.
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
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Recipe

Green Gumbo with Perfect Rice

serves
prep time: 10
cook time: 55

ingredients

  • 2/3 cup vegetable oil, divided
  • 1 quart 0.5 inch cubes smoked ham (about 2 3/4 cups)
  • 1 1/2 quarts sliced leeks (white and pale green parts only, from 5 large)
  • 2 cups finely chopped celery
  • 2 cups sliced green onions (about 8)
  • 1 cup chopped fresh Italian parsley
  • 5 large garlic cloves, chopped
  • 3 tablespoons filé, powder*
  • 1 tablespoon chopped fresh oregano
  • 3/4 teaspoon cayenne
  • 2 quarts sliced collard greens (about 3/4 cup)
  • 2 quarts sliced turnip greens (about 3/4 cup)
  • 1 large bunch watercress, thick stems trimmed (about 1 quart)
  • 1 quart fresh spinach leaves
  • 1/2 teaspoon sugar
  • 3/4 cup all purpose flour
  • Perfect Rice

directions

Heat 1 tablespoon oil in heavy extra-large pot over medium-high heat. Add ham, sauté, until browned, about 10 minutes. Transfer to bowl and reserve. Melt butter in same large pot over medium-high heat. Add leeks and celery. Sauté, until vegetables are soft, about 8 minutes. Add green onions, parsley, and garlic. Sauté, until onions wilt, about 2 minutes. Reduce heat to medium-low. Add filé, powder, oregano, and cayenne. Stir 3 minutes. Add collard greens, turnip greens, watercress, spinach, and sugar. Toss to combine. Add 2 cups broth. Cover and cook until all greens are tender, stirring occasionally, about 15 minutes. Remove pot from heat.

Working in batches of 2 cups, puree greens in processor, scraping down sides occasionally. Transfer puree to bowl.

Heat 2/3 cup oil in same pot over medium-high heat. Add flour, whisk until smooth. Cook until roux is peanut butter color, whisking often, about 7 minutes. Whisk in remaining 2 quarts broth and bring to boil, whisking often. Add greens puree, then ham. Simmer gumbo 10 minutes to blend flavors. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)

Mound 1/4 cup warm rice in center of each bowl. Ladle gumbo around rice.

*A powder made from ground sassafras leaves, available in the spice section of some supermarkets and at specialty foods stores.