Spinach with Parmesan-Bread Crumbs
1¼ tsp(s), divided
½ cup(s), coarse (made from crustless French or Italian bread)
Grated Parmesan cheese
18 oz, baby leaves, washed and well-drained (about 24 cups)
- Heat 1 teaspoon of oil in a large nonstick skillet. Add bread crumbs and cook over medium heat, stirring often, until golden, about 3 minutes. Remove from heat; stir in Parmesan cheese. Spoon bread crumbs into a small bowl; set aside.
- Heat remaining 1/4 teaspoon of oil in same skillet. Add garlic, cook, stirring, until fragrant, about 30 seconds. Gradually add half of spinach to skillet, tossing mixture and adding more spinach as some of it cooks down. Continue cooking and tossing, until spinach is wilted and tender, about 2 to 3 minutes. Remove from skillet and repeat with remaining spinach.
- Return cooked spinach to skillet; add salt and toss over low heat. Transfer to a serving bowl and sprinkle with crumbs. Or toss with half of crumbs and sprinkle remaining crumbs over each serving. Yields about 3/4 cup of spinach and 2 tablespoons of crumbs per serving.