Winter Greens and Potato Casserole

Name: Winter Greens and Potato Casserole
Prep time: 1 h 30 min
Cook time: 1 h 20 min
Total time: 2 h 50 min
Yield: 8 serving(s)
Ingredients: 8 cups water; 12 cups chopped kale, stems removed (about 1/2 lb.); 12 cups chopped mustard greens, stems removed (about 1/2 lb.); 6 cups sliced red potatoes, divided (1/8 inch thick); 2 cups vertically sliced onions, divided; 1 teaspoon salt, divided; 1 cup shredded sharp provolone cheese, divided; 1/2 cup canned vegetable broth

Submitted by ratherbeswimmin

"I eat greens year-round. A great casserole from Cooking Light. Per serving: 170 calories, 5.1 g fat, 7 g protein, 25.2 g carb, 4 g fiber, 14 mg cholesterol."

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Ready In:: 2hrs 50mins
Ingredients:: 8
Serves:: 8

ingredients

8 cups water
12 cups chopped kale, stems removed (about 1/2 lb.)
12 cups chopped mustard greens, stems removed (about 1/2 lb.)
6 cups sliced red potatoes, divided (1/8 inch thick)
2 cups vertically sliced onions, divided
1 teaspoon salt, divided
1 cup shredded sharp provolone cheese, divided
¹⁄₂ cup canned vegetable broth

directions

Add water to a dutch oven and bring to a boil; add kale and mustard greens; cook 5 minutes or until tender, stirring occasionally; drain and set aside.
Arrange 2 cups potato slices in a single layer in a 13x9-inch baking dish that has been sprayed with nonstick cooking spray; top with 1 cup onion; sprinkle with 1/4 teaspoon salt; top with half kale mixture; sprinkle with 1/2 cup cheese.
Repeat layers once, ending with kale mixture.
Top kale mixture with remaining 2 cups potatoes and sprinkle with remaining 1/2 cup cheese.
Pour chicken broth evenly over potato mixture and sprinkle with remaining 1/4 teaspoon salt.
Cover with aluminum foil.
Bake in a 350°F oven for 45 minutes.
Uncover and bake 30 minutes or until lightly browned and potatoes are tender.