Potato-Turnip Casserole

Serves: 8-10

Ingredients:

1 (1 pound) bag Cut 'N Clean Greens Turnip Greens
2 (1 ounce) Cut 'N Clean Greens Seasoning packets
1 (2 pound) bag frozen Southern style hash brown potatoes (no fat, no gluten, no spices, just diced frozen potatoes)
1 pint (2 cups) whipping cream
1/2 cup water

Preparation:

Heat oven to 350 degrees. Mist a 9- by 13-inch baking dish with non-stick spray and set aside.

Rinse greens and drain in colander, allowing some water to remain on leaves. Place greens in a covered, vented, microwave-safe container and micro cook for 8 minutes on high, stirring at the halfway point. Remove greens from microwave oven, drain in colander and allow to cool. When cool enough to handle, squeeze greens to remove excess water, mass greens on cutting board and chop a bit more until pieces are smaller.

In large mixing bowl, place frozen potatoes and chopped greens. Using 2 large spoons, toss well to combine. Add both Seasoning packets and toss again until well combined. Transfer greens-potato mixture to prepared baking dish. Pour cream evenly over top. Pour water evenly over top.

Bake, uncovered, 65 minutes, until potatoes are slightly brown on top.

(You may halve the recipe and bake it in an 8-inch square dish. The baking time remains the same.)

Note: This is a perfect dish for a potluck, a brunch buffet or for company, because it is so good and easy. It is wonderful with nearly any meat or poultry – grilled or roasted. It is also good rewarmed the next day.

Ingredient notes: Substitute mustard greens for the turnip if you like, or use any favorite variety of Cut 'N Clean Greens. Substitute half-and-half if you must, but the dish is far better with cream.


Popular vegetable substitutions include: Country Greens or Euro Greens or or Mustard Greens or Turnip Greens
Potato-Turnip Casserole

Recipe by Dorothy Reinhold, Shockingly Delicious
Photo by Maryam Nikkhah, VC Foto 

Frozen hash brown potatoes speed the preparation of this tasty turnip greens side dish