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.