4 cups coarsely chopped kale
4 cups coarsely chopped spinach leaves
4 cups coarsely chopped mustard greens
3 cups shredded green cabbage
2 cups coarsely chopped watercress
1/2 cup coarsely chopped parsley
4 green onions, cut into 2-inch pieces
2 bay leaves
8 cups water
2 tablespoons olive oil
3 celery stalks, chopped fine
2 green bell peppers, chopped fine
2 cloves garlic, minced
1 tablespoon hot pepper sauce
1 tablespoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon ground allspice
2 tablespoons olive oil (optional)
2 cups sliced mushrooms (optional)
1/4 cup all-purpose flour
12 cup cooked rice
Bottled pepper sauce

In 8-quart saucepan, combine kale, spinach, mustard greens, cabbage, watercress, parsley, onions, bay leaves, and water. Bring to boil, reduce heat, and simmer, uncovered for 20 minutes.

While greens are simmering, heat 2 tablespoons olive oil to medium heat. Add celery, green pepper and garlic. Saut?over medium heat for 10 minutes. Add to saucepan. Add hot pepper sauce and spices, then simmer all for 40 minutes.

Remove bay leaves. Remove 2 cups of vegetables and set aside.

In blender or food processor, pur? remaining  vegetables (in batches) and return to saucepan.

Saut?optional mushrooms in optional olive oil 10 minutes. Add to saucepan.

In skillet, brown flour to light golden rue. Gradually stir in 2 cups reserved vegetables, stirring constantly until mixture thickens. Return mixture to saucepan and bring all to boiling.

To serve, mound 1 cup rice per serving in center of bowl. Carefully surround with gumbo, then serve.

Place bottled pepper sauce and remaining rice on table to be added as desired.