3-2-1 Green Gumbo!   1 tbsp extra-virgin olive oil 100g spring onions (about 6), thinly sliced 75g celery (about 1½ stalks), chopped 160g deseeded green pepper (about 1 large), chopped 2 garlic cloves, thinly sliced 2 tsp Creole spice mix (or Cajun) 1 tsp cayenne pepper 1 vegetable stock cube 2 tsp cornflour 2 tsp tomato puree 2 tsp unsalted butter 2 tsp cider vinegar 400ml boiling water 160g spring greens, roughly chopped 400g tin black beans, drained and rinsed sea salt and freshly ground black pepper 10g fresh flat-leaf parsley, leaves and stalks finely chopped, to serve   1. Heat the oil in a sauté pan over a low to medium heat, add the spring onion, celery, pepper and garlic and sauté gently for 5 minutes. 2. Add the Creole spice mix, cayenne pepper, crumble in the stock cube, add the cornflour, tomato puree, butter and vinegar and stir for a minute. 3. Pour in the boiling water, bring to a simmer, add the greens and beans and cook uncovered for 5 minutes until the greens are tender and sauce thickens and coats the vegetables.  4. Remove from the heat, season to taste with salt and pepper and serve with a scattering of parsley.  Join the community for free weekly recipes, lifestyle advice and zero spam: https://bit.ly/2Gv6enu Browse the website: www.thedoctorskitchen.com Listen to global experts in wellness and nutrition: https://thedoctorskitchen.com/podcasts Order THE 3-2-1 cookbook: https://amzn.to/3kAWqux Order my SECOND Cookbook "Eat to Beat Illness" : https://amzn.to/2NTeRt8 Order my FIRST Cookbook "The Doctor's Kitchen" : http://amzn.to/2hvTCTG Instagram: https://www.instagram.com/doctors_kitchen/ Subscribe: https://www.youtube.com/channel/UCDHTLhQbYlFnPBv-iLgFsQQ Facebook: https://www.facebook.com/thedoctorskitchen/?ref=br_rs Twitter: https://twitter.com/doctors_kitchen?lang=en