Spinach with Sun-Dried Tomatoes and Toasted Parmesan Crumbs Recipe

Spinach with Sun-Dried Tomatoes and Toasted Parmesan Crumbs Recipe

  • 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
  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.
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