It doesn’t get much easier, or tastier, than this simple “peasant” recipe for Italian Escarole (escarole is a less-bitter member of the endive family).
1 head of escarole
¾ cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese
½ teaspoon salt (or to taste)
1/3 teaspoon olive oil
To a pot of boiling water, add the salt, oil, and escarole. Bring back to a boil and cook until the escarole is wilted. Cover, reduce the heat to medium, and cook for ten minutes.
Place a layer of the cooked escarole in a small baking dish, followed by a sprinkle of bread crumbs and some Parmesan cheese. Keep building layers – escarole, bread crumbs, Parmesan – until you’ve used up all the escarole.
Cover and cook in a 350 degree oven until the cheese is melted, about 10-15 minutes.
Notes: If you can’t find Italian seasoned bread crumbs, just sprinkle a tablespoon or so of Italian seasoning (basic, oregano, thyme, garlic powder, etc.) onto the bread crumbs and mix well.