Preheat oven to 375 degrees Fahrenheit. First Wash the escarole thoroughly. Use a colander and cut the base of the escarole off, separate all leaves on the escarole and rinse well. You can soak the escarole once all leaves are separated in a salt bath, that may help alleviate some of the sand, and then rinse again. Drain Escarole Well, the less water the better.

Next, Take the leaves off of the mint sprigs and hopefully you will end up with about one cup of mint leaves. Rinse these and pat to dry.

In a large bowl, place mint 3/4 of the mint and all the escarole.

Mix this combination well and cut it into many small pieces, I use Kitchen Scissors for this task.

Peel garlic, cut in half and then quarter and add into the mixture of escarole and mint.

Grab a 4 Quart Sauce Pan, fill 1/2 with water add the escarole, mint and garlic, cover and boil till tender. Take a look at my photos to see the boiling process and coloration.

Once the mixture is tender drain in a colander and press out all the excess water, either with your hands or pressing hard against the greens to the colander to get the water out.

Add this mixture to a mixing bowl, add in bread crumbs and mix well. You will note that this will look a bit pasty in texture that is right!

Prepare a round baking Pan(mine is 10") with olive oil(the 4 Tbsp), making sure all the pan is covered.

Add the Bowled mixture to the pan and spread evenly so mixture is thin and even across pan.

Place the 2 Tbsp of Olive Oil and the 1 Tbsp of Red Wine Vinegar Across, sprinkle salt and Bake.

Occasionally as top browns, bring out of the oven, chop up, flip and return to oven, doing this a few times to make sure that it all browns and dries. If you prefer more salt, add more than the amount I listed and turn.

Bake for about 45 Minutes(turning as needed) until brown and crispy. Serve Warm on crusty bread or eat cold.