Skillet-toasted fresh breadcrumbs tossed with Parmesan cheese add crunch to this terrific side dish.
Recipe information
Yield
Makes 4 servings
Ingredients
1 cup coarsely crumbled fresh breadcrumbs from crustless French bread
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
10 cups (packed) baby spinach leaves (about 10 ounces)
3 garlic cloves, minced
2 tablespoons thinly sliced drained oil-packed sun-dried tomatoes, patted dry with paper towels
Preparation
Step 1
Heat medium nonstick skillet over medium heat. Add breadcrumbs; drizzle 1 tablespoon oil over. Stir until breadcrumbs are golden brown, about 5 minutes. Remove from heat. Add Parmesan cheese and toss to blend. Set aside.
Step 2
Rinse spinach under cold water. Drain slightly, allowing some water to cling to leaves. Heat remaining 1 tablespoon oil in heavy large pot over medium heat. Add garlic and stir 30 seconds.
Step 3
Add spinach and sun-dried tomatoes; increase heat to high and stir just until spinach wilts, about 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with toasted Parmesan crumbs.
Nutrition Per Serving
Per serving: calories
137; total fat
8 g; saturated fat
1 g; cholesterol
2 mg
#### Nutritional analysis provided by Bon Appétit
