Directions

1. Preheat oven to 350°. Bring water to a boil in a Dutch oven. Add kale and mustard greens, and cook 5 minutes or until tender, stirring occasionally. Drain; set aside.

2. Arrange 2 cups potato slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray; top with 1 cup onion. Sprinkle with 1/4 teaspoon salt; top with half of kale mixture. Sprinkle kale mixture with ½ cup cheese. Repeat layers once, ending with the kale mixture. Top kale mixture with remaining 2 cups potatoes, and sprinkle with remaining 1/2 cup cheese.

3. Pour broth evenly over potato mixture and sprinkle with remaining 1/4 teaspoon salt. Cover with foil. Bake at 350° for 45 minutes. Uncover and bake 30 minutes or until lightly browned and potatoes are tender.

Per serving: 170 calories, 5g fat, 3g sat fat, 25g carbohydrates, 8g protein, 472m sodium, 4g fiber, 191mg calcium