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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Only 2 pts per serving and totally tasty! Ingredients:
4 ounces whole milk ricotta cheese, ricotta salata (see notes) |
2 teaspoons olive oil |
1/2 cup onion, minced |
2 medium garlic, clove(s) minced |
1 teaspoon gingerroot, grated |
1 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
10 ounces spinach, fresh, leaves, rinsed |
1/4 teaspoon table salt |
Directions:
1. Cut cheese into 1/2-inch cubes.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add cheese cubes and cook until golden, about 1 minute per side.
4. Remove cheese from skillet with a spatula and set aside.
5. Add onion, garlic and ginger to same skillet; sauté 2 minutes.
6. Add cumin and turmeric and stir to coat.
7. Add spinach and cook until leaves wilt, stirring constantly, about 2 minutes; stir in salt.
8. Return cheese cubes to skillet and cook 1 minute to heat through. Yields about 3/4 cup per serving.
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