Spinach with parmesan-bread crumbs
Six simple ingredients come together in just 15 minutes to make a wonderful side dish. Garlic-and-cheese bread crumbs top tender spinach in this versatile side, a great complement to roasted chicken, lean steak or pork tenderloin. Bagged spinach works great here and saves the time of removing stems and washing. If you prefer Swiss chard or kale, they make easy swaps for the spinach. Although tempting to use crumbs from the store, fresh breadcrumbs from crustless French or Italian bread make the best crumbs for this dish.
1¼ tsp, divided
½ cup(s), coarse*
Grated Parmesan cheese
1½ pound(s), baby leaves, washed, well-drained
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat; add bread crumbs and cook, 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 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 spinach and 2 tablespoons crumbs per serving.
*Preferably from crustless French or Italian bread.