Winter Greens and Potato Casserole

This recipe was described as a side dish, but I think a generous portion makes a hearty vegan entree.

Bring 4 cups of water to a boil in Dutch oven. Add 6 cups chopped kale and 6 cups chopped mustard greens (make sure to remove the tough stems from both); cook for 5 minutes until tender, stirring occasionally (the greens will wilt down considerably). Drain and set aside.

Thinly slice 3 cups of red potato (about 1 pound total; the slices should be about 1/8-inch thick) and 1 cup of vertically sliced onion. Set aside.

Coat an 8x8-inch baking dish with cooking spray and arrange one cup of the potato slices in a single layer. Top with 1/2 cup of the onion and sprinkle with 1/8 tsp. of salt. Top that with half of the kale mixture. The original recipe added 1/4 cup of shredded Provolone here, but instead, try shredding the vegan Mozzarella block from Galaxy Foods.

Repeat the layers with one cup potato, 1/2 cup onion, 1/8 tsp. salt, and the rest of the kale.

Top that with the final cup of potato slices and another 1/4 cup of shredded 'cheese'.

Pour 1/4 cup vegetable broth evenly over the whole mixture, and sprinkle with a final 1/8 tsp. of salt. Cover with foil and bake at 350 degrees for 45 minutes. Uncover and baked an additional 30 minutes - it should be lightly browned and the potatoes tender.

You'll have 4 side servings of 170 calories, or double up the portions to make it a main course for two.

Cost:
kale $2.99
mustard greens $2.79
red potatoes $1.36
onion $0.92
vegan cheese $3.39