In honor of National Spinach Day, March 26, here’s a recipe for a quick, easy, scrumptious side dish. Garlic-and-cheese bread crumbs top tender spinach in this versatile side dish. It’s so easy to make, too, thanks to bagged baby spinach.
Spinach with Parmesan Breadcrumbs
1 1⁄4 tsp olive oil, divided
1⁄2 cup fresh breadcrumbs, coarse (Preferably from crustless French or Italian bread)
1 Tbsp grated Parmesan cheese
1⁄2 tsp minced garlic
1 1⁄2 pound fresh spinach, baby leaves, washed, well-drained
1⁄2 tsp table salt
Heat 1 teaspoon oil in a large nonstick skillet over medium heat; add breadcrumbs 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. Serves 4. Yields about 3/4 cup spinach and 2 tablespoons crumbs per serving.
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