Whole milk ricotta cheese
4 oz, ricotta salata (see Notes)
½ cup(s), minced
2 medium clove(s), minced
1 tsp, grated
10 oz, fresh, leaves, rinsed
- Cut cheese into 1/2-inch cubes. Heat oil in a large nonstick skillet over medium heat. Add cheese cubes and cook until golden, about 1 minute per side. Remove cheese from skillet with a spatula and set aside.
- Add onion, garlic and ginger to same skillet; sauté 2 minutes. Add cumin and turmeric and stir to coat.
- Add spinach and cook until leaves wilt, stirring constantly, about 2 minutes; stir in salt.
- Return cheese cubes to skillet and cook 1 minute to heat through. Yields about 3/4 cup per serving.