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Company Potato Casserole with Greens


      • 6 large boiling potatoes, peeled and sliced
      • 1 small or ½ large bunch of kale or chard
      • (substitute 7-8 oz. baby spinach if good greens are not available)
      • ½ stick butter, cut in pieces
      • 1 pint sour cream divided in 2 portions
      • 2 large eggs
      • 1 small bunch fresh dill, chopped
      • 4 scallions, sliced, including green tops
      • 1 Tbsp. sugar (yes, sugar)
      • Coarse-ground black pepper
      • Salt to taste.
      • Buttered 3 quart casserole


    Use your processor for all steps in a potato-greens dish that is equally home at buffets and barbecues:

        1. Shred greens in your processor, using the cutting knife. Steam 3-5 minutes, till bright and tender-crisp. If you use rhubarb or rainbow chard, add some colorful stems as you shred the leaves. White stems are optional.
        2. Cook potatoes in salted water until tender. Drain and put in your processor bowl. Pulse repeatedly till potatoes are coarsely mashed.
        3. Pulse in food processor with butter, eggs and ½ the sour cream till mixed. Add fresh dill, sugar and a teaspoon of coarse-ground pepper. Pulse briefly.  Taste and add salt if desired.
        4. Turn into a large mixing bowl and combine potato mixture with steamed greens. Put in a buttered 3 quart casserole and “frost” with the remaining sour cream, dill and scallion bits. Cover lightly with foil. Bake at 325 degrees F for 45 minutes till warm. If you make the dish ahead and refrigerate it, increase heat to 350 degrees F and cooking time to 1 hour.  Serves 8-12.

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