Instructions: In a large (at least two gallon) pot combine water, kombu, and bouquet garni and bring to a gentle boil over medium heat. While the stock simmers chop the washed greens into pieces small enough not to hang over a soup spoon. Before adding greens to the simmering stock, remove the kombu, chop into small pieces, and return to the stock. Add greens. Allow broth to simmer while you make the roux. Pour the olive oil into a large skillet, over medium heat. Gradually add the flour. The idea is to brown the roux well without burning it. When it has begun to brown add minced garlic, peppers, onions, and celery and stir with a wooden spoon. When these vegetables are roasted in the hot oil and flour they develop a unique, rich flavor. Continue to stir the roux until the peppers darken and the onions are transparent. Add roux mixture to simmering greens and stir well. Add the tomato puree, umeboshi vinegar, additional thyme, basil, savory

(chopped) and file. Add mesquite flavoring. Finally, add the cooked rice and salt to taste. Simmer for another 30-45 minutes before serving. Garnish with flat parsley or cooked rice.

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