Herbed Escarole Casserole
"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."
photo by BarbryT
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- 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.
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Reviews
-
It IS nice. I used oregano, sage, parsley, thyme and rosemary from my herb patch(I simply forgot basil because that supply was purchased and in the frig.) A large clove of garlic. I was surprised the dish wasn't more strongly flavored, given all the yummy ingredients. I think next time I will increase the garlic. An out-of-the-ordinary side dish which will nicely complement, especially, strongly flavored entrees.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
