Instructions: Wash, dry, and chop the chicory.

In a large saucepan, heat 1/3 cup of the oil and cook the onions until wilted, about 5 minutes. Add garlic, stir for about 30 seconds, then add the chicory, 1/2 pound at a time, stirring to coat with oil. Cook the chicory until slightly wilted. Add sorrel, and cook until tender, about 7-8 minutes.

Meanwhile, bring salted water to a boil, add the rice, and cook 5 minutes.

Drain.

When the chicory is tender, lift it out of the pan and place it in a bowl.

You should have approximately 5 cups. [Do not let the chicory completely drain, because you will need some liquid to continue cooking the rice.]

Add the rice to the chicory along with 1/2 cup of the cheese. Season with salt and pepper. Put into a buttered 1 1/2-inch deep baking dish. Mix remaining cheese with the bread crumbs and sprinkle on top. Drizzle with the remaining olive oil and bake in a preheated 400 oven for 30-40 minutes

NOTES : You can substitute escarole, a variety of lettuces, spinach or chard. This is also delicious served cold.

Heres a tasty casserole that is always a mystery - no one can figure out whats in it. I never use as much oil as the recipe calls for, and go easy on the cheese.

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