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Viva Las Veggies

Winter-greens-and-potato casserole makes a hearty (and heart-healthy) meal no matter the season.

Eugenia Uhl Photograph

“Going green” has become more than just a catchy phrase — it’s become a way of life. It means caring for our precious planet and for ourselves, and one of the easiest ways to do both is by eating right. A casserole of layered farm-fresh vegetables and wholesome provolone cheese makes a creamy, dreamy one-dish wonder or a delectable accompaniment for your Thanksgiving turkey or holiday ham. Who says it’s not easy being green?

Winter-greens-and-potato casserole
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 1/8-inch-thick sliced red potatoes, about 2 pounds, divided
2 cups vertically sliced onion, divided
3/4 teaspoon salt, divided
1 cup shredded sharp provolone cheese, divided
1/2 cup vegetable broth


Preheat the oven to 350 degrees.

Bring the water to a boil in a Dutch oven. Add the kale and mustard greens, and cook 5 minutes or until tender, stirring occasionally. Drain, and set aside.

Arrange 2 cups of the potato slices in a single layer in a 13-inch-by-9-inch baking dish coated with cooking spray; top with 1 cup of the sliced onions. Sprinkle with 1/4 teaspoon of salt; top with half of the kale mixture. Sprinkle the kale mixture with 1/2 cup of the cheese. Repeat the layers once, ending with the kale mixture, and then top the kale mixture with the remaining 2 cups of sliced potatoes. Sprinkle the top with the remaining 1/2 cup of cheese. Pour the broth evenly over the casserole, and sprinkle with the remaining 1/4 teaspoon of salt. Cover the casserole with foil, and bake it at 350 degrees for 45 minutes. Uncover the dish, and bake it for another 30 minutes or until the casserole is lightly browned and the potatoes are tender.

Recipe from Cooking Light magazine.

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