See what’s happening at your local co-op - Sign up for the Outpost Newsletter!
Outpost Natural Foods exists so that our owners have a healthy, diverse, and sustainable community. We will accomplish this while maintaining the long-term strength of the cooperative.
View all Events
7:00 am - 8:00 pm Outpost Tosa
7:30 am - 8:00 pm Capitol Dr, Bay View and Mequon
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)
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
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
Central Offices — 3200 S. 3rd St. Milwaukee, WI 53207 — Phone (414) 431-3377 — Fax (414) 431-4522
Milwaukee Web Design by Byte Studios