Spinach With Sun-Dried Tomatoes And Toasted Parmesan Crumbs

Recipe Ingredients

1 cup	146g / 5.1oz	Coarsely-crumbled fresh breadcrumbs from
		Crustless French bread
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Grated Parmesan cheese
10 cups	400g / 14oz	Baby spinach leaves - (packed) - abt 10 oz
3		Garlic cloves - minced
2 tablespoons	30ml	Thinly-sliced drained oil-packed
		Sun-dried tomatoes - patted dry with
		Paper towels

Recipe Instructions

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.

Source:
Bon Appetit, April 2000

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