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Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes

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1. Place spinach and 1/4 cup water in large microwave-safe bowl. Cover bowl with large dinner plate (plate should completely cover bowl and not rest on spinach). Microwave on high power until spinach is wilted and decreased in volume by half, 3 to 4 minutes. Using potholders, remove bowl from microwave and keep covered for 1 minute. Carefully remove plate and transfer spinach to colander set in sink. Using back of rubber spatula, gently press spinach against colander to release excess liquid. Transfer spinach to cutting board and roughly chop. Return spinach to colander and press a second time.

2. 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 tomatoes, chickpeas, and remaining 2 tablespoons water; 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 Parmesan; season with salt to taste. Serve immediately.

Serves 4

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