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Greens and Potatoes Casserole


  • 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 for 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.

Adapted from