Herbed Escarole Casserole
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 2
Ingredients
- 1 head escarole, app. 10-12 ozs
- 2 ounces prosciutto, finely chopped
- 1⁄3 cup finely chopped fresh herb
- 1 garlic clove, minced
- 1⁄3 cup panko breadcrumbs
- 1 tablespoon panko breadcrumbs
- 1⁄3 cup shredded asiago cheese
- 3 tablespoons olive oil
Directions
- Preheat oven to 350 deg. Grease a 2-cup casserole.
- Cut off root end of escarole. Thoroughly rinse the leaves. Bring water to boil in a large pot. Add the escarole and cook until tender, about 10 minutes. Remove and drain. Roughly chop.
- Heat oil in a skillet. Add the escarole, prosciutto, herbs, and garlic. Saute, stirring frequently, for about 5 minutes.
- Remove from heat. Stir in 1/3 cup panko and cheese.
- Place in casserole. Sprinkle with 1 tbl. panko.
- Place in oven and cook for about 25 minutes. Serve.
- Note1: I used a mix of basil, oregano, rosemary, sage and thyme. Use whatever you like. You can substitute 1 tbl. of mixed dry herbs, if you must - try to use something fresh, even parsley.
- Note2: Delis that sell prosciutto often sell the ends too small to slice at less than half price of the sliced prosciutto. It keeps a long time. Of course, you can sub sliced prosciutto.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off