Sautéed spinach with crunchy bread crumbs can be prepped, cooked, and served in 15-20 minutes.
The ideal situation would be to make your own breadcrumbs for the sautéed spinach. If you have some stale crusty bread, use your food processor and pulse the stale bread until it is finely ground. The bread that you use should be dense. If it is not stale, place it in the oven until it dries out and becomes crisp but not burned. Let the bread cool before placing it in the food processor.
You can freeze the breadcrumbs in a zip lock bag for a few months if you have more than you need.
If you use prepared breadcrumbs, toast them in the skillet with the butter and other spices as described in the recipe below.
This sautéed spinach recipe has all of the essential ingredients to create a balanced side vegetable. Fat, salt, spice, and acid are combined with the slightly bitter spinach and the crunchy bread crumbs that add crunch and texture.
I served this sautéed spinach with the penne alla vodka. I know that it would also be perfectly matched with fish, chicken, other pasta dishes, or spicy vegetable curry.