John and I discovered this a few years ago and ate it everyday until we simply wore it out... took a long time though.
Serves four.
2 tablespoons extra virgin olive oil
1 bunch scallions, chopped
2 stalks celery
½ red bell pepper, chopped
3 cloves garlic, chopped
8 cups chopped greens (kale, chard, collards, mustard greens, arugula, dandelion greens, etc.)
1 teaspoon salt
6 cups water or stock
1 bay leaf
1 teaspoon fresh thyme
½ teaspoon gumbo file
Wash and chop
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