Cut stem so the bottom is flat and it will stand up by itself. Also cut off the tip of the top leaves. Wash thoroughly. Turn them face down and pound them onto a flat surface so they open up. Remove all the small leaves from the bottom. Taking each remaining leaf, spoon SEASONED breadcrumbs into each one, beginning at the bottom and working inward until it basically won't open anymore near the heart.
Place into a pot with water that comes up to the bottom leaves. Drizzle olive oil over the top of each one. Cover top of pot 3/4 of the way and cook for at least one hour on low heat. Add more water if needed so it doesn't boil out. Add salt to taste.
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