There are lots of great versions of gumbo z'herbes, such as those from local chef extraordinaire Leah Chase, but we chose this particular recipe because it's relatively simple, and because it's vegetarian, and we know many of our customers are looking for more "veggieful" meals in their life. Use as many greens as you can (cabbage, kale, mustards, collards, the tops of root veggies) for a more complex flavor, and use a broth or stock in place of the water for more oomph.
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