I think most of you know that I'm a huge fan of Weight Watchers. This recipe was featured in their most recent weekly reader and I knew it had to make an apperance in my kitchen as soon as I set eyes on it! I never shy away from a good summer salad but sometimes it's nice to cook down the greens just to change things up a bit. We ate this with grilled thai-peanut chicken and called it a meal.
Spinach with Parmesan Bread Crumbs: Serves 4 - 2 Points Plus
1 1/4 tsp olive oil, divided
1/2 cup fresh, course breadcrumbs (French or Italian bread)
1 tbsp. grated Parmesan cheese
1 tsp. minced garlic
1 1/2 lbs. fresh baby spinach, washed and well drained
1/2 tsp. salt
1/8 cup dried cranberries
Heat 1 tsp oil in a large nonstick skillet over medium heat. Add bread crumbs and cook, stirring often, until golden, about 3 minutes. Remove from heat and stir in Parmesan cheese. Spoon bread crumbs into a small bowl and set aside.
Heat remaining 1/4 tsp. 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. Garnish with dried cranberries.