Wild Goat Casserole with Greens and Potatoes

Directions

1. Rinse the meat thoroughly and pat it dry with paper towels. Make small incisions in the meat and insert pieces of garlic. Rub lemon on all the meat pieces. Season with olive oil, salt, pepper, oregano, throubi, and thyme. Place the meat in a casserole dish.
2. Cover the casserole with a lid or, if using a baking dish, cover with parchment paper and then aluminum foil. Cook the meat in a preheated oven at 200-220°C (392-428°F) for the first 30 minutes, then reduce the temperature to 180°C (356°F) and cook for another 1.5 hours.
3. Meanwhile, clean and wash the greens thoroughly. Boil the greens for about 5-10 minutes. Chop the potatoes.
4. Drain the greens (reserve some of the cooking liquid). After the meat has cooked, remove the casserole from the oven, take out the meat, and place the potatoes and tomato at the base of the casserole. Season with salt and pepper, and arrange the meat around the potatoes with the skin facing up. Place the greens in the center. Add reserved cooking liquid from the greens if needed.
5. Cover the casserole again and cook for another 40 minutes. Then, remove the lid and let the dish brown.

Each serving will have approximately 429 calories.