Gumbo Z'Herbes

I'm writing this because my son needs this particular version of Gumbo Z'Herbes as I actually do it. It was based off a recipe in Epicurious that then went to Chow that then went to Chowhound, that then... anyway... I don't know the exact origins anymore, and I've changed it substantially from them. 

Ingredients

• 3 lb greens (two bags of Costco Super Greens is great for this)
• 2/3 c vegetable oil
• 2/3 c all-purpose flour
• 1 yellow onion chopped
• 1 bunch scallion chopped
• 1 green pepper chopped
• 4 celery ribs chopped
• 2 cloves garlic minced
• 2 t kosher salt
• 2 T Cajun seasoning (preferably Lucille's)
  2 cups vegetable broth or chicken broth if you're not going vegan or water
• 2 whole cloves
• 2 whole bay leaves
• 3 whole allspice
• 1 T fresh herb (I never have marjoram, so it's been cilantro usually or parsley) 

Gumbo Z'herbes Directions

1. Have a big bowl of ice water to the side. Bring 3 cups of water to a boil, add 1/2 tsp salt to the water, then dump all the greens into the boiling water and turn them so that they can wilt some more before dumping more in, keep doing this until everything fits into the pot, and then simmer for just a few minutes more until all the greens are super bright green.
2. Reserving the cooking liquid, strain the greens, press to get the water out, and transfer to the bowl of ice water to shock them and stop them from cooking. Then squeeze all the water out and transfer the cooked leaves to a cutting board and chop into 1/2-inch pieces. Place half of the chopped greens into a blender or the bowl of a food processor, and purée. Combine the chopped greens and the puréed greens in a large bowl, and set aside.
3. Heat the vegetable oil in a large, heavy bottomed pot or Dutch oven over medium heat. When hot, slowly whisk in the flour, whisking constantly to avoid lumps. Reduce heat to medium-low, and cook, stirring constantly, for 10-15 minutes, until the roux is fragrant and is the color of peanut butter. Be sure to scrape out the edges of the pot. 
4. Stir in the onions, white and light green parts of scallions, bell pepper, and celery. Sprinkle with salt and pepper. Cook 10-15 minutes, stirring frequently, until the vegetables are starting to get toasted and smell like they're starting to caramelize. Add the garlic and Cajun seasoning, and let the spices toast in the roux for 2 minutes or until the garlic smells fragrant. 
5. Pour in the reserved cooking liquid from the greens. Stir like crazy to evenly distribute the roux, then add the vegetable broth or water until it's as thinned as you want it. Raise the heat to medium-high, and bring to a simmer. Add the 2 teaspoons of salt, cloves, allspice, and bay leaves. Simmer, stirring occasionally, for 15 minutes, until the vegetables are tender and the liquid has thickened. Add the fresh herb and the reserved rougher chopped greens, and cover. Simmer for an additional 10 minutes. Serve over cooked rice, sprinkled with reserved thinly sliced scallion tops.