Q: I recently dined at KR Steakbar and was just wowed by an amazing meal from start to finish. I would love the recipe for their spinach with roasted garlic and chili. I find myself thinking about it weeks later. Thanks so much! — Valerie Naglich, Atlanta
A: This recipe is the creation of Jessica Gamble, chef de cuisine at KR Steakbar. It’s one of those recipes where the result far exceeds your expectations from such simple ingredients.
KR Steakbar’s Sauteed Spinach
Pinch crushed red pepper
1 head garlic, cloves peeled
6 tablespoons olive oil, more or less, depending on the size of your saucepan
3 handfuls baby spinach (about 4 cups)
Juice of 1/2 lemon
In a spice grinder or blender, grind red pepper to a powder.
In a small saucepan, add garlic cloves and cover with olive oil. Bring oil to a simmer and cook garlic until it turns translucent, about 30 minutes. Test garlic to see if it is easy to mash. When it reaches that stage, remove from heat and allow to cool. Set aside.
When ready to serve, in a hot skillet, heat one tablespoon garlic-flavored oil over medium-high heat. Add spinach and saute, tossing constantly to avoid browning the spinach. When spinach has wilted, add 3 cloves roasted garlic, pepper and lemon juice. Reserve remainder of garlic and garlic-flavored oil for another use. Keep refrigerated. It will keep about one week. Season spinach to taste. Serves: 1
Per serving: 153 calories (percent of calories from fat, 75), 4 grams protein, 7 grams carbohydrates, 3 grams fiber, 14 grams fat (2 grams saturated), no cholesterol, 228 milligrams sodium.
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