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escarole-and-Walnuts

Escarole Casserole with Walnuts

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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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.