I was trying to figure out what to make for dinner while simultaneously catching up with my mom over the phone, and she came up with this yummy recipe within moments of me listing what I had on hand. She’s always been able to whip up something delicious with whatever she has! It turned out really great and was a super comforting meal on a cool fall night. Thanks ma!
This could be a great side for Thanksgiving coming up as well. Just adjust the recipe as needed to fill as many muffin cups as you need!
Ingredients: (makes 2)
1 large red potato, cut into thinly sliced rounds
1 small onion, cut into thinly sliced rounds
2 tablespoons chopped fresh parsley
1/2 teaspoon smoked paprika
2 cups chopped mustard greens (or kale)
1 large garlic clove, minced
1 cup crumbled feta cheese (Parmesan would be great alt too)
Salt and pepper
You can either make these in muffin cups, or you can use an oven safe bottomless mold like I did. Make sure your potato slices are thin enough so they cook through. Use a mandoline slicer if you have one! I plan to make my potatoes a little thinner next time.
Preheat oven to 375 degrees
In a large bowl toss together the sliced potato with olive oil, salt, pepper, paprika, and parsley. Next, in a medium pan sauté the garlic in a little olive oil for about a minute, then add the mustard greens and cook through until wilted. Spray the muffin tins or molds with non-stick spray or a brush of olive oil, and begin to layer everything. Start with pressing in about 3 potato slices, then add an onion round, 3 more potato slices, mustard greens, 3 more potatoes, feta cheese…. and so on until you’ve reached the rim. Repeat process in 2nd mold. Place in oven for 45-50 minutes or until the potato is golden brown and crispy around the edges. You can pierce the potato with a knife to check that it is cooked through.
Remove from oven and let cool for a few minutes. Using a knife go around the edges to loosen the potato from the mold. Place on a plate, and gently pull the mold up to reveal the potato. If using a muffin pan, use the fork to gently lift the potato out of the pan. Ta-da! I ate mine with a side salad, perfect little dinner.
You are a sweet beet for sure