Herbed Escarole Casserole

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.