Escarole Casserole with Walnuts
I am not really an escarole fan. I love greens like kale and I have come to love chard, but for some reason escarole has evaded me. So when my husband bought two big heads of it on sale I had to get creative. I knew that just sauteeing with garlic and oil would not work for me. I am hoping to try a nice soup, maybe something with white beans, but last night I didn't have the time or ingredients for that, so I made this dish that was a surprisingly big hit. Perfect to make ahead, reheat and serve too, so that is an added bonus. You can also add white beans to this dish if desired.
- Duration
- Cook Time
- Prep Time
- 6 ServingsServings
Ingredients
- 2 teaspoon olive oil
- 1 leek, sliced and cleaned well
- 2 cloves garlic, chopped
- 1 head escarole, cleaned and chopped
- 1/4 cup water
- 1/4 cup grated Paremsan
- 1/2 cup panko bread crumbs
- 2 tablespoon walnuts, chopped
Preparation
Preheat oven to 375ºF.
Heat oil in a large saute pan. Add leek and garlic; sauté until leek is translucent, about 5 minutes. Add escarole and sauté, stirring constantly, until escarole is limp, about 1 minute; stir in water. Cook over high heat, stirring frequently, until escarole is tender and broth evaporates, about 3 minutes. Add salt and pepper to taste.
Spoon escarole-mixture into a 1 1/2-quart glass baking dish. Sprinkle cheese, bread crumbs and walnuts over top. Bake about 15 minutes. Enjoy.
