I found this recipe while searching for a a way to use Chinese mustard greens, on a healthy eating food site called "Three Tastes". I am submitting it here because there is nothing else like it yet on this site, and it is truly delicious. You can use other greens, even strongly flavored ones like endive, radicchio, dandelions, etc., but more sturdy greens like kale may have to be wilted first. The result is a tasty comfort food, full of healthy greens.

Ingredients

4 serv.

potatoes, white↗2 -3
You can peel or not, depending on preference
olive oil↗4 tablespoons
divided
salt and pepper
mustard greens, Chinese gai choy↗2 lbs
about 1 large bunch
garlic cloves↗5
peeled and sliced
vegetable broth↗1 cup
or 1 cup chicken broth
red pepper flakes↗1⁄4 teaspoon
optional
parmesan cheese↗4 tablespoons
grated (optional)

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App