Serves 6 to 8butter for greasing dish 1/3 cup plus 3 tbs olive oil, divided 1 medium onion, chopped 2 tsp pressed garlic 2 1/2 pounds escarole, chopped 1/2 cup chopped sorrel leaves (optional) 1/2 cup uncooked white rice salt 3/4 cup parmesan cheese, divided black pepper 1/2 cup fresh bread crumbs 1. Grease a medium baking dish with butter. 2. Heat 1/3 cup olive oil in a large pot over medium heat. Add onion and cook until it is transparent. 3. Add garlic and cook stirring for 30 seconds. Add a large handful of escarole and stir until it is all coated with oil. Continue to add more handfuls of escarole until it is all added and wilted. Add the sorrel and cook unitl the escarole is tender, about 7 to 8 minutes. 4. Preheat oven to 400° F. 5. Fill a medium pot with water and bring to a boil over high heat. Add the rice and a dash of salt. Boil the rice for 5 minutes, then drain the rice in a colander. Put the rice back into the pot and set over low heat. 6. Transfer the escarole as well as 1/2 cup of the cooking liquid to the pot with the rice. Add 1/2 cup of the parmesan cheese. Stir until combined and season with salt and pepper to taste. 7. Transfer this mixture to the prepared baking dish and smooth the top with a spatula. Sprinkle the bread crumbs and the remaining 1/4 cup parmesan on top, and drizzle the remaining 3 tbs olive oil over the topping. Bake about 30 to 40 minutes until the rice is tender.