Recipe (w/ video time references)
Ingredients:
* Large onions (2) (2:05)
* Large potatoes (4), cut into 1/4 or 1/8 inch slices (2:50)
* Large red bell peppers (2), sliced (3:29)
* Fresh chopped garlic (6 cloves) (4:13)
* Large bunch of greens (Swiss chard, kale, beet greens, or spinach) (5:00)
* Large round tomatoes (3), sliced (4:43)
* Vegetable broth, no sodium (1 1/2 cups) (7:12)
* Smoked paprika (1 tablespoon) (7:22)
* Dried oregano (1 teaspoon) (7:26)
Instructions:
1. Prepare the base: In a 9×13 inch pan, spread a layer of sliced onions (2:11).
2. Add potatoes: Place a layer of thinly sliced potatoes over the onions. The video uses enough for at least two to three layers in total (2:33).
3. Layer with bell peppers: Add a layer of sliced red bell peppers (3:43).
4. Incorporate garlic: Sprinkle a couple of heaping teaspoons of chopped garlic (4:13).
5. Add greens: Create a layer with a large bunch of greens (5:00).
6. Add tomatoes: Place a layer of sliced tomatoes (5:25).
7. Repeat potato layer: Add one more layer of thinly sliced potatoes to cover everything (5:45).
8. Top with remaining ingredients: Spread the remaining onions and any leftover chopped garlic on top (6:36).
9. Prepare the liquid: In a separate bowl, mix 1 1/2 cups of no-sodium vegetable broth with 1 tablespoon of smoked paprika and 1 teaspoon of dried oregano (7:12). Pour about 3/4 to 1 cup of this mixture over the casserole (7:46). Save any leftover liquid for mashed potatoes if making them (7:52).
10. Cover and bake: Cover the pan with parchment paper first, ensuring the foil doesn’t touch the food, then cover with foil (8:08).
11. Preheat and bake: Preheat the oven to 375°F (8:28) (or up to 400°F). Bake for 1 hour (8:45).
12. Uncover and finish baking: After 1 hour, remove the foil and parchment paper. Return the casserole to the oven, uncovered, for another 20 minutes, or until the top is nicely browned and bubbling (15:22).
13. Cool and serve: Let the casserole cool down for 20-30 minutes before serving (15:49).