Winter Greens and Potato Casserole

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 27%
  • Fat: 5.1g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.9g
  • Carbohydrate: 25.2g
  • Fiber: 4g
  • Cholesterol: 14mg
  • Iron: 1.9mg
  • Sodium: 472mg
  • Calcium: 191mg

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

  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.
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