Adobo-Style Braised Ground Turkey with Steamed Jasmine Rice and Wilted Spinach

In a medium saucepan, combine the ground turkey with a splash of soy sauce, crushed garlic, and a bay leaf. Braise over medium-low heat until the turkey is cooked through and has absorbed the savory aromatics.

Add the honey and a splash of rice vinegar to the pan, simmering until the liquid reduces into a sticky, mahogany-colored glaze that clings to the meat.

While the turkey braises, steam the jasmine rice until tender and fluffy.

In a separate pan, briefly wilt the fresh spinach with a tiny drop of water, ensuring it remains vibrant green and retains a slight bite.

To plate, create a generous bed of jasmine rice. Spoon the sticky adobo-glazed turkey over one side and arrange the wilted spinach alongside. Finish with a final drizzle of pan juices and a dash of cracked black pepper.