Recipe for Spinach with Sun-Dried Tomatoes and Toasted Parmesan Crumbs 
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Yield:
4
Ingredients:
Amount Ingredient
1 cup coarsely-crumbled fresh breadcrumbs from
crustless French bread
2 tbl olive oil
2 tbl grated Parmesan cheese
10 cup baby spinach leaves - (packed) abt 10 oz
3 x garlic cloves minced
2 tbl thinly-sliced drained oil-packed
sun-dried tomatoes patted dry with
Instructions:
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.

Comments: Skillet-toasted fresh breadcrumbs tossed with Parmesan cheese add crunch to this terrific side dish.

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