Sautéed Baby Spinach With Chickpeas And Sun-Dried Tomatoes

Ingredients

18 ounces baby spinach
1⁄4 cup plus 2 tablespoons water
2 tablespoons plus 2 teaspoons extra-virgin olive oil
4 garlic cloves, sliced thin crosswise
3⁄4 cup canned chickpeas, rinsed
1⁄2 cup oil-packed sun-dried tomatoes, drained and sliced thin
Salt
1 ounce Parmesan cheese, grated (1⁄2 cup)

Instructions

Place spinach and 1⁄4 cup water in large bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and chop coarse. Return spinach to colander and press again.
Heat 2 tablespoons oil and garlic in 10-inch skillet over medium-high heat. Cook, stirring constantly, until garlic is light golden brown and beginning to sizzle, 3 to 6 minutes. Add chickpeas, tomatoes, and remaining 2 tablespoons water and cook, stirring occasionally, until water evaporates and tomatoes are softened, 1 to 2 minutes. Add spinach to skillet, using tongs to stir and coat with oil. Sprinkle with 1⁄4 teaspoon salt and continue stirring with tongs until spinach is uniformly wilted and glossy green, about 2 minutes. Sprinkle with 2 tablespoons Parmesan and stir to combine. Drizzle with remaining 2 teaspoons oil and sprinkle with remaining 6 tablespoons Parmesan. Season with salt to taste and serve immediately.

Sautéed Baby Spinach With Chickpeas And Sun-Dried Tomatoes

Ingredients

Instructions

Tags

Hi There!