Name: Baked Greens with a Crusty Crumb Topping
Ingredients: 1 – 2 tsp. salt; 1/2 head coarsely chopped escarole; 2 cups spinach; 2 cups shredded cabbage; 2 cups broccoli florets; 3 Tbsp. fresh parsley, finely chopped; 2 Tbsp. olive oil; 2 small cloves garlic, minced; 1/2 cup dried Italian seasoned bread crumbs; 1/2 tsp. crushed red pepper flakes

Ingredients

Scale

1 – 2 tsp. salt
1/2 head coarsely chopped escarole
2 cups spinach
2 cups shredded cabbage
2 cups broccoli florets
3 Tbsp. fresh parsley, finely chopped
2 Tbsp. olive oil
2 small cloves garlic, minced
1/2 cup dried Italian seasoned bread crumbs
1/2 tsp. crushed red pepper flakes

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400 degrees.
In a large saucepan, bring a quart of salted water to a boil. Add the escarole, spinach, cabbage and broccoli.
Cook for 5 minutes.
Remove vegetables from water and plunge into cold water to stop the cooking process and to retain color.
Drain and set aside.
Place vegetables in a lightly greased 8″ x 10″ casserole and sprinkle with parsley.
Bake for 10 minutes.
Meanwhile, in a small skillet over medium heat, add olive oil and garlic.
Sauté garlic for 1 to 2 minutes until golden brown.
Add bread crumbs and red pepper flakes.
Stir constantly for 1 minute or until bread crumbs are just toasted.
Remove casserole from oven and top with the toasted bread crumb mixture.
Return to oven and bake for an additional 2 to 3 minutes until top is crusty and golden brown.
Serve.