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Spinach w/Sun-Dried Tomatoes & Parmesan

List of Ingredients




1 cup of coarsely crumbled fresh breadcrumbs made from French bread.
2 Tablespoons Olive Oil
2 Tablespoons of grated Parmesan Cheese
10 cups (packed) baby spinach leaves
3 minced garlic cloves
2 tablespoons thinly sliced drained oil-packed sun-dried tomatoes



Recipe



Heat medium non-stick skillet over medium heat. Add breadcrumbs: drizzle 1 tablespoon olive oil over. Stir until bread crumbs are golden brown. (about 5 minutes) Remove from heat. Add Parmesan cheese, toss and set aside. Rinse spinach under cold water. Drain slightly allowing some water to cling to leaves. Heat remaining oil in heavy large pot over medium heat. Add garlic and stir for 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 and transfer to bowl. Sprinkle with toasted Parmesan crumbs.