In a 10-12 quart heavy kettle bring 4 quarts water to a boil and add carrot
tops and assorted greens. Simmer greens, stirring occasionally, until just
tender, about 15 minutes. Transfer greens with tongs to a large shallow
baking dish, letting excess cooking liquid drip into kettle and reserving
all cooking liquid. Cool greens until they can be handled and chop coarse.
Stir beans and remaining 3 quarts water into reserved cooking liquid and
simmer beans, covered partially, until tender, about 1 hour (older beans may
take longer to cook). Add roux mixture by large spoonfuls, stirring well
after each addition, and stir in greens, garlic, and salt and pepper to
taste. Simmer gumbo, partially covered, stirring occasionally, 30 minutes.
Gumbo may be made 2 days ahead, cooled completely, uncovered, and chilled,
Serve gumbo ladled over rice in large soup plates.
at 9:06 AM on Aug. 4, 2009