Friday, November 23, 2007

Spinach with Sun-Dried Tomatoes and Toasted Parmesan Crumbs

I like spinach when it's not cooked, especially baby spinach, but this recipe just wilts it for about two minutes, which works for me. I actually do that for about 1 minute, so that spinach is still crunchy.

The original recipe is from Bon Appetit. I've made some changes to it. Added some stuff, adjusted some stuff and came up with a recipe that I like. I'm adding this recipe instead of the original one, as the original really needed adjusting.

You will be toasting breadcrumbs with some Parmesan. I use fine Italian breadcrumbs, but if you want more texture you can make your own breadcrumbs by coarsely crumbling fresh breadcrumbs from crustless French bread. Watch them while toasting as it will look like it's not toasting and then all of a sudden end up burning; so it's a fine line between not cooked enough to burnt:)

You are leaving the spinach leaves somewhat wet so that it doesn't dry up while cooking. They will come out more moist.



1/3 cup Italian Breadcrumbs
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
6 cups (packed) baby spinach leaves
3 garlic cloves, minced
3 tablespoons thinly sliced drained oil-packed sun-dried tomatoes, patted dry with paper towels

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.

Makes 4 servings.

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