Winter Greens and Potato Casserole

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.
Winter Greens and Potato Casserole
Winter Greens and Potato Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    * 8 cups water

  • 12

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

  • 12

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

  • 6

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

  • * Cooking spray

  • 2

    * 2 cups vertically sliced onion, divided

  • 3/4

    * 3/4 teaspoon salt, divided

  • 1

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

  • 1/2

    * 1/2 cup canned vegetable broth

Directions

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.

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