Winter Greens and Potato Casserole

Winter Greens and Potato Casserole Recipe
Karry Hosford
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.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 170
Caloriesfromfat 27 %
Fat 5.1 g
Satfat 2.6 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 7.9 g
Carbohydrate 25.2 g
Fiber 4 g
Cholesterol 14 mg
Iron 1.9 mg
Sodium 472 mg
Calcium 191 mg

Ingredients

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

Preparation

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.

Note:

Ronni Lundy,

January 2004
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