Spinach with Sun-Dried Tomatoes and Toasted Parmesan Crumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Skillet-toasted fresh breadcrumbs tossed with Parmesan cheese add crunch to this terrific side dish. 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 |
Directions:
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.
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.
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.
4. Per serving: calories, 137; total fat, 8 g; saturated fat, 1 g; cholesterol, 2 mg Nutritional analysis provided by Bon Appétit
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