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“In 'Screen Doors and Sweet Tea' by Martha Hall Foose. Classically served during Lent. Use a combination of greens, at least 5 of the following--spinach, collard, turnip, beet or carrot tops, mustard, chicory, kale, watercress, pepper grass, poke sallet, cabbage, sorrel, leaf lettuce”

Ingredients Nutrition


  1. In a 2 gallon stockpot, simmer the greens, onion, and garlic with 1 gallon water for 2 hours or until all types of greens are tender.
  2. Strain the greens, reserving the liquid.
  3. In a large Dutch oven over medium heat, heat the oil until it shimmers.
  4. Whisk the flour in slowly until no lumps remain.
  5. Continue to cook and stir for 2 minutes, or until about the color of a paper grocery sack.
  6. Add the green onions, parsley , bay leaves, thyme, salt, cayenne, sugar, and allspice.
  7. Cook for 5 minutes.
  8. Add the greens and the vinegar and simmer over low heat for 15 minutes.
  9. Add the reserved cooking liquid and cook for 1 hour over low heat.
  10. Remove from the heat, adjust the seasoning, and add the file powder.
  11. Stir well; remove the bay leaves.
  12. Serve in bowls over a little rice with a sprinkling of file over each.

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