the same temp, stir. You don't want the roux to separate. It always does a little on me, just stir. Obviously 1 and 2 should not be attempted simultaneously. Unless you have someone to share the wine and cooking chores. Stir in the fresh crushed chili. Now you have your base. Time to make it ready to eat. The original idea was to use 7 or more greens. The exact interpretation and balance does not matter. Kale, collard, mustard greens, parsley, chard, escarole (my favorite), whatever you like. Saute an onion, green pepper if you like. Throw it all in, and 20 minutes later you have a nice gumbo. Sorry I don't give exact numbers. Still, a good guess might be 2.5 pounds greens to make this. A lot depends on personal preference. Gumbo should not be viewed as a special recipe, it should be a fun experiment. If you would like to make it more "meaty" than consider using some of the "fake meats" available in oriental grocery stores. Mock duck, mock abalone, mock shrimp, whatever, all work. To serve: put a scoop of rice in a bowl, ladel gumbo over. Have some spoonbread on the side, or just ordinary cornbread.