1. Heat oven to 350 degrees F. 2. Slice potatoes in 1/4-inch thick slices and place in a medium sized bowl. 3. Toss potato slices with 2 Tbsp.olive oil to prevent browning. 4. Sprinkle potatoes with salt and pepper. 5. After washing greens, separate thick stems from leaves. 6. Slice stems in julienne. 7. Cut leaves into a fine shred---you should have 8-10 cups. 8. Place stems then leaves in large oven safe casserole. 9. Add garlic, broth, 2 Tbsp Olive oil and seasoning to taste. 10. Layer potatoes over greens in overlapping circles or rows, depending on shape of pan. You may have to press to fit the potatoes atop the greens, but as they cook, the greens will wilt. 11. Place in a pre-heated oven and bake for 45 minutes to an hour. You want the potatoes to be crisp and lightly browned. 12. Optional: top with grated parmesan cheese during the last 10 mins of baking, or lightly buttered bread crumbs for an additional flavor burst. ---------------------------------------------------------------------------
Nutrition
Ingredients
