Wash dirt from the greens and trim the leafy greens from any hard stems. Chop greens into large pieces and place in a large, cast-iron pot with a heavy lid. Add all the other vegetables and herbs and cover with vegetable stock. When the pot begins to boil, add the roux, lower the heat to simmer and cover. Stir occasionally and cook for about 1 hour until the greens wilt and the flavors meld together.
Add salt, black pepper and Cajun seasoning to taste and serve over cooked white rice with a sprinkling of diced green onions and a light dusting of filé powder.
Recipe by Acadiana Table at https://acadianatable.com/gumbo-and-more/