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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


  • 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


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.