Instructions: * Cook the greens in a large pot of boiling salted water until theyre tender, about 12 minutes. Scoop them out, reserving the water. Coarsely chop and set aside.

* Meanwhile, make the roux: In a wide, heavy soup pot, heat the oil over medium-high heat. Whisk in the flour; reduce the heat to low, and cook, stirring constantly with a flat wooden spoon, until the roux is reddish brown, 10 to 15 minutes. (The red roux is what gives the gumbo its distinctive rich taste.) Stir in the seasonings, then add the vegetables. Cook for 5 minutes, then stir in the garlic, 2 1/2 teaspoons salt, and 2 quarts water or liquid from the greens. Continue stirring until the liquid comes to a boil, then lower the heat and simmer for 20 minutes. Add the beans and greens and cook for 15 minutes more. Salt and pepper to taste.

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