Winter Greens and Potato Casserole

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Winter Greens and Potato Casserole

8 cups water

12 cups chopped kale, stems removed (about 1/2 pound)

12 cups chopped mustard greens, stems removed (about 1/2 pound)

6 cups (1/8-inch-thick) slices red potatoes (about 2 pounds), divided

Cooking spray

2 cups vertically sliced onion, divided

3/4 teaspoon salt, divided

1 cup (4 ounces) shredded sharp provolone cheese, divided

1/2 cup canned vegetable broth

 

 

 

 

 

Preheat oven to 350°.

Bring water to a boil in a Dutch oven. Add kale and mustard greens,

and cook 5 minutes or until tender, stirring occasionally. Drain; set

aside.

 

Arrange 2 cups potato slices in a single layer in a 13 x 9-inch baking

dish coated with cooking spray; top with 1 cup onion. Sprinkle with

1/4 teaspoon salt; top with half of kale mixture. Sprinkle kale

mixture with 1/2 cup cheese. Repeat layers once, ending with the kale

mixture. Top kale mixture with remaining 2 cups potatoes, and sprinkle

with remaining 1/2 cup cheese. Pour broth evenly over potato mixture,

and sprinkle with remaining 1/4 teaspoon salt. Cover with foil. Bake

at 350° for 45 minutes. Uncover and bake 30 minutes or until lightly

browned and potatoes are tender.

 

Yield: 8 servings

 

CALORIES 170 (27% from fat); FAT 5.1g (sat 2.6g,mono 1.5g,poly 0.4g);

PROTEIN 7.9g; CHOLESTEROL 14mg; CALCIUM 191mg; SODIUM 472mg; FIBER 4g;

IRON 1.9mg; CARBOHYDRATE 25.2g

 

Source: Cooking Light, JANUARY 2004

Formatted by Chupa Babi in MC: 10.25.06

 

Earthy kale, mustard greens, and potatoes make this hearty dish a

comfort on a cold winter night. Provolone cheese is not typically used

in an Appalachian dish, but we enjoyed its pronounced flavor. Use any

kind of cheese you like.

 

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