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Winter Greens and Potato Casserole
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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.  
serves 8


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 red potatoes, sliced to 1/8-inch-thick and divided (about 2 pounds)
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 vegetable broth

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Winter Greens and Potato Casserole
  • I'm a dairy free recipe!
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1. 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.

2. 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 ½ 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.

3. 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.

Per serving: 170 calories, 5g fat, 3g sat fat, 25g carbohydrates, 8g protein, 472m sodium, 4g fiber, 191mg calcium

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