Time: 30 minutes
Prep Pointer: Toasting panko in a skillet makes it crunchier and golden brown.
Simple Sub: Try romaine in place of escarole.
Serve with Toasted Garlic Escarole: Cut a 1½-pound escarole head crosswise into 1-inch strips; place in a large bowl. Heat 1½ tablespoons olive oil in a small skillet over medium-high heat. Add 4 thinly sliced garlic cloves to pan; sauté 2 minutes or until golden. Remove from heat; add 1½ tablespoons fresh lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Drizzle dressing over escarole, and toss to coat.
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