Greens and Potatoes Casserole

December 18, 2007

Greens and Potatoes Casserole

Adapted from

8 cups water
2 bunches chopped greens
6 or more red potatoes, sliced
2 tablespoons olive oil
1 or more onions, sliced
3/4 teaspoon salt
1 cup (4 ounces) shredded cheese
1/2 cup vegetable broth
Preheat oven to 350°

Bring water to a boil in a large pot. Add greens, and cook.

5 minutes or until tender, stirring occasionally. Drain; set aside.

Arrange potato slices in a single layer in oiled baking dish; top with single layer of onion slices. Sprinkle with 1/4 teaspoon salt; top with half of greens mixture.

Sprinkle with 1/2 cup cheese. Repeat layers once, ending with the greens. Cover with remaining slices of potatoes, and sprinkle with remaining 1/2 cup cheese.

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.

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