Instructions: In a Dutch oven combine spinach, watercress, parsley and 1/4 cup of water.

Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer for 10 minutes. Drain, reserving liquid and pressing liquid out with a spatula. Set greens and liquid aside. In the same Dutch oven stir together the flour and oil till smooth. Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or till reddish brown. Add onions, green pepper, and celery.

Cook and stir over medium heat for 5 to 10 minutes or till very tender. Add enough water to reserved liquid to make 2 1/2 cups. Add liquid, cooked greens, salt, red pepper, and black pepper to onion mixture. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Add broccoli and parsnips or rutabaga. Cover and simmer about 10 minutes more or until tender. Stir in beans; heat through. To serve, place rice in individual.

Ladle gumbo over rice.

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