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.
Escarole Casserole with Walnuts
Servings
6 Servings
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
Instructions
- 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.
I love escarole! Can’t eat walnuts. I do something similar though and sometimes stirfry escarole with ginger.