Winter Greens And Potato Casserole Recipes

CHEESY GREENS CASSEROLE

Cheesy Greens Casserole image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups heavy cream
One 8-ounce container mascarpone
1/2 small onion, thinly sliced
2 cloves garlic, thinly sliced
Pinch freshly grated nutmeg
1 teaspoon smoked paprika
Zest of 1 lemon
Pinch kosher salt
Pinch freshly ground black pepper
2 bunches Tuscan kale, stemmed and torn into large pieces
2 small or 1 large bunch regular kale, stemmed and torn into large pieces
3 cups grated Gruyere
1/2 cup panko breadcrumbs

Steps:

Preheat the oven to 375 degrees F.
In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes.
Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture.
Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes.

WINTER GREENS AND POTATOES

Winter Greens and Potatoes image

One of my favorites! Quick to make and it's healthy comfort food. Serves 2 as a main dish, probably 4 as a side dish. From The Savory Way by Deborah Madison

Provided by JeriBinNC

Categories Potato

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb greens (I like kale, but you can use any green or a mixture)
2 medium potatoes, scrubbed, quartered, and thinly sliced
1 -2 small dried red chili, seeds removed, torn into pieces
1 (14 1/2 ounce) can diced tomatoes, drained
2 garlic cloves, minced
fresh ground pepper

Steps:

Boil the potatoes in salted water for 5-7 minutes until tender. Remove with a strainer, reserving cooking liquid.
Wash the greens well and then chop, removing tough stems. Cook the greens until done in the potato water.
Sautee the chilies and potatoes in water in a large skillet for 1 minute. Add the greens, tomatoes, and garlic. Cook for about 5 minutes, breaking up the potatoes and mixing everything together. Add salt and pepper to taste and serve.

Nutrition Facts : Calories 213.6, Fat 0.7, SaturatedFat 0.1, Sodium 25.4, Carbohydrate 48, Fiber 7.5, Sugar 8.2, Protein 6.7

SLOW COOKER LOADED CHICKEN AND POTATO CASSEROLE RECIPE

Slow Cooker Loaded Chicken and Potato Casserole Recipe image

Provided by Kristen Hills

Categories Main Course

Time 6h20m

Number Of Ingredients 9

Ingredients

4-5 russet potatoes (cut into small cubes)
1½ pounds boneless chicken breasts (diced)
1 teaspoon salt (more or less to taste)
½ teaspoon ground black pepper (more or less to taste)
½ teaspoon garlic powder (more or less to taste)
6 strips of bacon (cooked and crumbled)
2 cups shredded cheddar cheese
4 green onions (sliced)
¾-1 cup heavy whipping cream

Steps:

Spray slow cooker with non-stick cooking spray.
Spread half of the cut potatoes in the bottom of the slow cooker.
On top of the potatoes, spread the diced chicken in a single-layer.
Sprinkle half of the salt, half of the pepper, half of the garlic powder on top, half of the bacon, half of the cheddar cheese, and half of the green onions on top of the chicken.
Place the rest of the potatoes on top of the chicken, and top with remaining salt, pepper, garlic powder, bacon, cheese, and green onions.
Pour heavy whipping cream evenly over the casserole.
Place the lid on top and cook on low heat for 6-8 hours.

Nutrition Facts : Calories 566 kcal, Carbohydrate 28 g, Protein 37 g, Fat 34 g, SaturatedFat 17 g, TransFat 0.1 g, Cholesterol 144 mg, Sodium 722 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 13 g, ServingSize 1 serving