Winter Greens and Potato Casserole

Winter Greens and Potato Casserole
Photo by Karry Hosford


  • 1 cup (4 ounces) shredded sharp provolone cheese, divided
  • 6 cups (1/8-inch-thick) slices red potatoes (about 2 pounds), divided
  • 8 cups water
  • ½ cup canned vegetable broth
  • 12 cups chopped mustard greens, stems removed (about 1/2 pound)
  • ¾ teaspoon salt, divided
  • 12 cups chopped kale, stems removed (about 1/2 pound)
  • + 2 more ingredients
    • Cooking spray
    • 2 cups vertically sliced onion, divided

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. Sprin...

View full recipe at My Recipes


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