Spinach With Sun-Dried Tomatoes And Toasted Parmesan Crumbs

Spinach With Sun-Dried Tomatoes And Toasted Parmesan Crumbs
Spinach With Sun-Dried Tomatoes And Toasted Parmesan Crumbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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