Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp red pepper flakes
  • 1 medium yellow onion, diced
  • 2 medium bell peppers (red and yellow), sliced into strips
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach

Instructions:

  1. Mince the 6 cloves of garlic and finely chop the rosemary and thyme. <small>Note: Do this first so the garlic can develop its flavor boosting allicin.</small>
  2. Add 1 tbsp olive oil to the pan over medium high heat <strong>until the oil shimmers and swirls easily</strong>.
  3. Add the 1 lb ground turkey to the pan. Break it apart slightly with a wooden spoon, but then leave it alone for <strong>3</strong> minutes <strong>until a golden brown crust forms on the bottom</strong>.
  4. Sprinkle with 0.5 tsp sea salt and 0.5 tsp black pepper. Continue cooking <strong>until the pink center disappears</strong>.
  5. Add the diced yellow onion and sliced bell peppers to the pan. Cook for <strong>4</strong> minutes <strong>until the onions are translucent and fragrant</strong>.
  6. Push the meat and veggies to the side. Add the minced garlic, rosemary, thyme, and 0.5 tsp red pepper flakes to the empty space. Cook for 60 seconds <strong>until the aroma fills the kitchen</strong>.
  7. Stir in the halved cherry tomatoes. Use the back of your spoon to lightly press them <strong>until they begin to burst and release their juices</strong>.
  8. Add the 2 cups of baby spinach. Stir constantly for 1-<strong>2</strong> minutes <strong>until the leaves are velvety and dark green</strong>.
  9. Remove from heat and let the dish sit for <strong>2</strong> minutes to allow the juices to redistribute.