Grilled Chicken Breast, Baked Sweet Potato and Steamed Spinach with Garlic

Ingredients

• 4 pcs sweet potatoes (medium-sized, about 8 oz each)
• 2 tbsp olive oil
• 0.5 tsp coarse sea salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. 2

   Scrub the sweet potatoes thoroughly under running water and pat them completely dry with a paper towel.

3. 3

   Using a fork, pierce each sweet potato 5-6 times all over. This allows steam to escape during baking.

4. 4

   Place the potatoes on the prepared baking sheet. Drizzle with olive oil, then use your hands to rub it evenly over the entire surface of each potato. Sprinkle with coarse sea salt and black pepper.

5. 5

   Bake for 45-60 minutes, or until the skins are slightly crisp and the flesh is completely tender when pierced with a knife. The exact time will depend on the size of your potatoes.

6. 6

   Remove from the oven and let them rest for 5 minutes. Slice open lengthwise, fluff the inside with a fork, and serve hot with your favorite toppings.

Ingredients

• 1 lb Fresh Spinach (about 16 oz or 450g)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic Cloves (finely minced)
• 0.25 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 0.25 tsp Red Pepper Flakes (optional)
• 1 tsp Lemon Juice (optional, for finishing)

Instructions

1. 1

   Wash and Prepare Spinach

   • If using fresh bunches, wash the spinach thoroughly in a large bowl of cold water to remove all grit. Drain well. This step can be skipped if using pre-washed, bagged spinach.
2. 2

   Steam the Spinach

   • Pour 1/4 cup of water into a large pot or Dutch oven and bring to a simmer over medium-high heat.
   • Add all the spinach to the pot. It will look like a very large amount, but it will cook down significantly.
   • Cover the pot and steam for 2-3 minutes, just until the spinach has wilted.
3. 3

   Drain and Squeeze Dry

   • Immediately transfer the wilted spinach to a colander in the sink.
   • Once it's cool enough to handle, use your hands to squeeze out as much excess water as possible. This is the most critical step to prevent a watery dish.
4. 4

   Sauté Garlic

   • Wipe the pot dry and return it to the stove over medium heat. Add the extra virgin olive oil.
   • When the oil shimmers, add the minced garlic and optional red pepper flakes.
   • Cook, stirring constantly, for about 30-60 seconds until the garlic is fragrant. Be careful not to let it brown, as it will become bitter.
5. 5

   Combine and Serve

   • Add the squeezed spinach back to the pot with the garlic oil.
   • Toss well to coat the spinach evenly. Season with salt and freshly ground black pepper.
   • Remove from heat. If using, stir in the optional lemon juice. Serve immediately.