Herbed Escarole Casserole

• escarole↗1

  head, approx. 10-12 ozs

• prosciutto↗2 ounces

  finely chopped

• fresh herb1⁄3 cup

  finely chopped

• garlic clove↗1

  minced

• panko breadcrumbs↗1⁄3 cup
• panko breadcrumbs↗1 tablespoon
• asiago cheese1⁄3 cup

  shredded

• olive oil↗3 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 350 deg. Grease a 2-cup casserole.

2. 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. 3

   Heat oil in a skillet. Add the escarole, prosciutto, herbs, and garlic. Saute, stirring frequently, for about 5 minutes.

4. 4

   Remove from heat. Stir in 1/3 cup panko and cheese.

5. 5

   Place in casserole. Sprinkle with 1 tbl. panko.

6. 6

   Place in oven and cook for about 25 minutes. Serve.

7. 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. 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.