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Winter Greens and Potato Casserole

Karry Hosford
Yield 8 servings
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.


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.