Tian of Roast Potatoes and Chinese Mustard Greens

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“I found this recipe while searching for a a way to use Chinese mustard greens, on a healthy eating food site called "Three Tastes". I am submitting it here because there is nothing else like it yet on this site, and it is truly delicious. You can use other greens, even strongly flavored ones like endive, radicchio, dandelions, etc., but more sturdy greens like kale may have to be wilted first. The result is a tasty comfort food, full of healthy greens.”
READY IN:
1hr 30mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F.
  2. Slice potatoes in 1/4-inch thick slices and place in a medium sized bowl.
  3. Toss potato slices with 2 Tbsp.olive oil to prevent browning.
  4. Sprinkle potatoes with salt and pepper.
  5. After washing greens, separate thick stems from leaves.
  6. Slice stems in julienne.
  7. Cut leaves into a fine shred---you should have 8-10 cups.
  8. Place stems then leaves in large oven safe casserole.
  9. Add garlic, broth, 2 Tbsp Olive oil and seasoning to taste.
  10. Layer potatoes over greens in overlapping circles or rows, depending on shape of pan. You may have to press to fit the potatoes atop the greens, but as they cook, the greens will wilt.
  11. Place in a pre-heated oven and bake for 45 minutes to an hour. You want the potatoes to be crisp and lightly browned.
  12. Optional: top with grated parmesan cheese during the last 10 mins of baking, or lightly buttered bread crumbs for an additional flavor burst.

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