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Spinach With Sun-Dried Tomatoes And Toasted Parmesan Crumbs


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  • 1 cup coarsely-crumbled fresh breadcrumbs from
  • crustless French bread
  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • 10 cups baby spinach leaves - (packed) abt 10 oz
  • 3 garlic cloves minced
  • 2 tablespoons thinly-sliced drained oil-packed
  • sun-dried tomatoes patted dry with
  • paper towels


Servings 4


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.

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.

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.

This recipe yields 4 servings.

Per serving: calories, 137; total fat, 8 g; saturated fat, 1 g; cholesterol, 2 mg.

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