Spinach With Toasted Breadcrumbs

From The New Portuguese Table: Exciting Flavors from Europe's Western Coast

Cookbook

Author(s): David Leite, Nuno Correia

Page 166

Course: Sides

Reviews

1 reviews, average rating 4.0 / 5

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Zosia

12 years ago

★ ★ ★ ★ ★ 4/5

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Great way to serve cooked leafy greens to those who don’t care for them: there’s such a high proportion of crunchy breadcrumbs, you can barely taste the vegetable!

I made it with Swiss chard and avoided having to cook in batches by using a large wok.

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