Vegan Stuffed Peppers with Baked Potato and Sautéed Spinach

Ingredients

• 1 lb Broccoli (about 1 large head)
• 1 cup Water (for steaming)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Prepare the Broccoli: Wash the broccoli head thoroughly under cold running water. Pat dry. Cut the large head into bite-sized florets, aiming for a uniform size for even cooking. Peel the tough outer layer of the main stalk and slice it into 1/4-inch thick coins; they are delicious and nutritious too.

2. 2

   Set Up the Steamer: Pour about 1 inch of water into a large pot or saucepan. Place a steamer basket inside, ensuring the water level is below the bottom of the basket. Bring the water to a rolling boil over high heat.

3. 3

   Steam the Broccoli: Carefully place the broccoli florets and stem pieces into the steamer basket. Cover the pot with a tight-fitting lid and reduce the heat to medium. Steam for 4-5 minutes.

4. 4

   Check for Doneness: After 4 minutes, carefully lift the lid and check the broccoli. It should be a vibrant, bright green color and tender-crisp. You should be able to easily pierce the thickest part of a stem with a fork. Avoid overcooking, which makes it mushy and dull in color.

5. 5

   Season and Serve: Using tongs or an oven mitt, carefully remove the hot steamer basket from the pot. Transfer the broccoli to a serving dish. Immediately season with salt and freshly ground black pepper. Toss gently to combine and serve warm.

Ingredients

• 1 lb fresh spinach (about 16 oz, washed and thoroughly dried)
• 2 tbsp olive oil
• 4 pcs garlic (cloves, thinly sliced)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.25 tsp red pepper flakes (optional, for a little heat)
• 1 tbsp lemon juice (from about half a lemon)

Instructions

1. 1

   Prepare the spinach

   • If not pre-washed, thoroughly wash the fresh spinach under cold running water to remove any grit.
   • Dry the spinach completely using a salad spinner or by patting it gently with clean kitchen towels. This is key to prevent it from steaming.
2. 2

   Sauté the garlic

   • Heat the olive oil in a large skillet or pan over medium heat.
   • Add the thinly sliced garlic and cook for about 1 minute, stirring constantly, until it becomes fragrant and turns a light golden color.
   • Be careful not to let the garlic burn, as it will become bitter.
3. 3

   Wilt the spinach

   • Add the dry spinach to the pan. It will look like a lot, but it wilts down significantly. You may need to add it in two batches.
   • Use tongs to gently toss the spinach, coating it in the garlic-infused oil.
   • Continue to cook, tossing occasionally, for 2-3 minutes, until the spinach is just wilted but still has a vibrant green color.
4. 4

   Finish and serve

   • Remove the skillet from the heat.
   • Sprinkle with salt, black pepper, and red pepper flakes (if using).
   • Squeeze the fresh lemon juice over the top and give it one final toss.
   • Transfer to a serving dish and serve immediately.