Escarole, Leek and White Bean Panzanella

In a large skillet set over medium-low heat, heat 1 tablespoon of olive oil. When oil is just beginning to shimmer, add bread cubes in a single layer and allow them to crisp on one side (this should take anywhere from 2 to 4 minutes). Turn bread cubes over, then allow them to crisp some more, shaking the skillet every now and again to keep the bread moving around in the oil just a tad. When done remove bread cubes from the skillet and set aside in a bowl.

Wipe any bread crumbs from the skillet, then heat the remaining 3 tablespoons of olive oil over medium-low heat. Add chopped leeks, garlic, and red pepper flakes and sauté, stirring frequently, until the leeks begin to soften, about 4 to 5 minutes. Add the chopped escarole, stir and toss to combine, then reduce the heat to low, cover the pan, and allow the mixture to cook for 5 minutes or until the escarole is wilted and has released some of its juices. Remove the lid from the pan, and continue to sauté, stirring occasionally, until the juices have evaporated a bit, about 3 minutes. Add beans to the skillet, stir to combine, and allow beans to cook with greens for about a minute. Add salt and pepper to taste.

Turn the heat off under the skillet. Add the toasted bread cubes and toss to combine thoroughly. Taste and adjust seasoning if necessary.

Divide the panzanella amongst 2 or 4 plates, depending on how hearty to want your servings to be. Sprinkle Parmesan cheese (if using) over the servings, then sprinkle the chopped basil over the top.