Creamy Ricotta Spinach

| February 3, 2008 | 2 Comments

Okay, okay. I said I would post this yesterday and I didn’t. Instead, my site went down for a bit so that it could be moved to a new server and my (I’m so excited about this) new look could finally debut. I can’t tell you how much I love the new look. And I promise, this is it for awhile.

Anyway, back to the food. I’ve been on such a spinach kick lately. What’s not to love? It’s high in iron, versatile and tasty when cooked just right . . .

This spinach is creamy, as the name suggests and has a nice punch of flavor from the garlic and salt. Pretty simple, but delicious. Oh, and totally toddler approved. Will eats this stuff up in mass quantity every time I make it (and you couldn’t pay me enough to eat spinach as a child!).

Creamy Ricotta Spinach
serves 4

1 tbsp olive oil
1 clove garlic, minced
4 cups spinach (raw)
sea salt
2 tbsp ricotta cheese

Heat olive oil in a large skillet over medium heat. Add garlic and cook for 1-2 minutes (don’t let it turn brown!) until softened. Add spinach and toss to coat. Sprinkle a generous amount of salt over the spinach. Cover and cook until wilted (it only takes a few minutes.

Remove from heat. Stir in ricotta and more salt, if desired.

Serve immediately.

Category: side dishes, vegetables

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (2)

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  1. Rachel says:

    Wow, that sounds really good! And if it’s toddler approved, even better. ;) I’m going to try it. Thanks!

  2. Sarah Caron says:

    Thanks! Let me know how you like it. Like I said, my son gobbles it up!

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