Italian comfort food and a terrific use for leftover, sautéed greens. Pancotta means cooked bread. This dish is often cooked on the stovetop, like a hash, rather than in the oven. I prefer the gratin-like consistency of the baked version. The body of the dish is made with large bread crumbs or pieces, and the topping of finely ground bread crumbs. You could also add other cooked vegetables, or indeed, use all cooked vegetables other than greens, if you like. A combination of cooked greens and other cooked vegetables is really good, though not quite italianesque.

4 – 5 c cooked greens
2 c roughly crumbled bread
1/3 c vegetable oil
2 – 3 t minced garlic
salt and pepper, to taste
red pepper flakes, to taste, optional (omit if already present in the sautéed greens)
1 c finely crumbled bread
fresh chopped herb, for garnish, optional

1. Preheat the oven to 400°F. Combine the greens, roughly crumbled bread, oil, garlic, salt, pepper, and red pepper flakes, if using in a suitable baking vessel. Spread out the mixture and smooth the top.

2. Top with the 1 c of fine bread crumbs. Bake about 20 to 30 minutes, until browned. Remove from oven and sprinkle with chopped herb.