Herbed Escarole Casserole

• 1 head escarole, app. 10-12 ozs
• 2 ounces prosciutto, finely chopped
• 1/3 cup finely chopped fresh herb
• 1 garlic clove, minced
• 1/3 cup panko breadcrumbs
• 1 tablespoon panko breadcrumbs
• 1/3 cup shredded asiago cheese
• 3 tablespoons olive oil

1. Preheat oven to 350 deg. Grease a 2-cup casserole.
2. 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.
3. Heat oil in a skillet. Add the escarole, prosciutto, herbs, and garlic. Saute, stirring frequently, for about 5 minutes.
4. Remove from heat. Stir in 1/3 cup panko and cheese.
5. Place in casserole. Sprinkle with 1 tbl. panko.
6. Place in oven and cook for about 25 minutes. Serve.
7. 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.
8. 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.

head, fresh herb, garlic, breadcrumbs, breadcrumbs, asiago cheese, olive oil

Taken from www.food.com/recipe/herbed-escarole-casserole-244445 (may not work)