Winter Greens and Potato Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 8
    cups water
  • 12
    cups chopped kale, stems removed (about 1/2 lb.)
  • 12
    cups chopped mustard greens, stems removed (about 1/2 lb.)
  • 6
    cups sliced red potatoes, divided (1/8 inch thick)
  • 2
    cups vertically sliced onions, divided
  • 1
    teaspoon salt, divided
  • 1
    cup shredded sharp provolone cheese, divided
Advertisement

DIRECTIONS

  • Add water to a dutch oven and bring to a boil; add kale and mustard greens; cook 5 minutes or until tender, stirring occasionally; drain and set aside.
  • Arrange 2 cups potato slices in a single layer in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray; top with 1 cup onion; sprinkle with 1/4 teaspoon salt; top with half kale mixture; sprinkle with 1/2 cup cheese.
  • Repeat layers once, ending with kale mixture.
  • Top kale mixture with remaining 2 cups potatoes and sprinkle with remaining 1/2 cup cheese.
  • Pour chicken broth evenly over potato mixture and sprinkle with remaining 1/4 teaspoon salt.
  • Cover with aluminum foil.
  • Bake in a 350°F oven for 45 minutes.
  • Uncover and bake 30 minutes or until lightly browned and potatoes are tender.
Advertisement