This is a variation on scalloped potatoes. You can use any cheese here. Don’t worry about measuring the greens; two to three bunches, depending on their size, should do it.

24 cups or so greens, washed, stemmed if necessary, chopped
6 cups sliced red potatoes, or other potato
2 c sliced onion
salt and pepper, to taste
1 to 1-1/2 c shredded provolone cheese
1/2 c vegetable or chicken broth
oil, for greasing baking dish

1. Preheat oven to 350ºF. Bring a large pot of water to the boil. Add greens, in handfuls, stirring each one down until wilted before adding another. When all the greens are in, cook until tender–this will depend on the type of greens you use. If you use collards and tat soi, for example, put the collards in first and let them cook for a bit before adding the tat soi. Drain well in a colander. If they seem excessively wet, press down on them with a spatula to remove excess water.

2. Coat a 13- x 9-inch baking dish with oil. Arrange 2 cups of the potato slices in a single layer. Top with 1 cup onion. Sprinkle with some salt and pepper. Spread half the greens mixture over. Sprinkle half the cheese over the greens. Do another layer of potatoes, onions, salt and pepper, and greens, but not the cheese. Instead, top the second layer of greens with the last 2 cups of potato slices. Then sprinkle the last of the cheese over the potatoes. Pour broth over all. Cover with foil.

3. Bake for 45 minutes. Uncover and bake for an additional 30 minutes, or until lightly browned and the potatoes are tender. Let stand for 5 to 10 minutes before serving.