Herbed Escarole Casserole |
|
 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 2 |
|
I was inspired by a recipe that I saw somewhere on the internet. I've changed it quite a bit to suit personal tastes. A nice side with grilled meats. 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:
1. Preheat oven to 350 deg. Grease a 2-cup casserole.
2. 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.
3. Heat oil in a skillet. Add the escarole, prosciutto, herbs, and garlic. Saute, stirring frequently, for about 5 minutes.
4. Remove from heat. Stir in 1/3 cup panko and cheese.
5. Place in casserole. Sprinkle with 1 tbl. panko.
6. Place in oven and cook for about 25 minutes. Serve.
7. 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.
8. 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.
|
|