• Step 1

  Preheat oven to 400 degrees. Blanch escarole 2 min in large pot of boiling, salted water. Drain. Transfer to bowl of ice water. Drain in colander, pressing to drain off all excess moisture. Set aside.

• Step 2

  Add oil and leeks to braising pan on MED. Cook, stirring, about 6 min, until leeks are soft but not browned. Add garlic; cook 1 1/2 min.

• Step 3

  Add heavy cream. Cook 4 min to reduce. Add escarole. Stir in 1/4 cup parsley and vegetable stock. Bring to simmer. Remove from heat; fold in 3/4 cup cheese. Blend well; transfer to casserole.

• Step 4

  Mix remaining cheese, remaining parsley, and bread crumbs in small bowl; sprinkle over vegetable mixture. Bake 25 min, or until top is golden-brown.

Can be prepared a day ahead. Sprinkle topping mixture on just before baking. Preheat oven to 350 degrees and bake about 45 min.

Note: When servings & ingredients are modified, nutrition & directions may vary.