• 70minutes
  • 309calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head escarole , app.

  2. 10-12 ozs

  3. 2 ounces prosciutto , finely chopped

  4. 1/3 cup finely chopped fresh herb

  5. 1 garlic clove , minced

  6. 1/3 cup panko

  7. 1 tablespoon panko

  8. 1/3 cup shredded asiago cheese

  9. 3 tablespoons olive oil

Instructions Jump to Ingredients ↑

  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.


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