Spinach

Spinach is not something I have tried recently, but for a good chunk of my life I steared clear of it. I can't remember exactly when I first tried it either, but I do remember when it made the switch from "well-I-guess-IF-it's-in-there-already" to "Hey-where's-my-spinach?!". It was shortly after I met Kristin, thus it being the first entry on the KB List. She put it in everything and it was strange at first, but you don't really notice it chopped in a tomato sauce and it has health benefits (superstrength being the most attractive one...). So, we'd put it in lasagnas, spaghetti, eggs, and salads even. I've come to really appreciate it, most recently on pizza. I don't know if I can ever make another pizza without a healthy layer of baby spinach. That was what really solidified its status for me. When you try something on pizza and never want another pizza without it you know it's good. Also, when I run to the store on my way home from work, say to pick up milk or chicken wings, I find I'm buying spinach of my own volition too. Since I use it mainly as an ingredient in something else I can't quite justify making it a favourite, but I definitely love to make things with it.
A quick word about forms of spinach. I enjoy baby spinach most. It's good as is, but is also easy to cut, especially since we got a slap chop. Frozen (mushed) spinach is not something I'd dive into with a spoon, but is easy to mix into sauces, fritatas, and the like. I still haven't found the type that bestows superstrength, but the search isn't over.
VERDICT: Make, KB List

Photo borrowed from http://www.worldcommunitycookbook.org/season/guide/spinach.html