Lemon Spinach with Toasted Pistachios

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
Website
Instagram
YouTube
Pinterest
Linked-In
Updated: 7/29/2020

This quick side dish of lemony spinach is packed with nutrition.

Curly spinach has a firmer texture and holds up better than flat or baby spinach in this recipe.

20 min Prep: 5 min Cook: 15 min
Serves: 8 Save

Ingredients (7)

  • 2 pound curly spinach
  • 1/2 cup pistachio nuts
  • 3 tablespoon olive oil
  • 4 teaspoon finely grated lemon rind (2 lemons)
  • 4 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Remove stems from spinach and discard. Wash leaves well and pat dry.
  2. Toast pistachios in a small nonstick skillet over medium heat until slightly fragrant, about 5 minutes. Transfer to a cutting board and coarsely chop.
  3. Heat oil in a very large nonstick skillet or Dutch oven. Add half the spinach and cook over high heat until wilted, stirring constantly, about 5 minutes. Add remaining spinach. Cook, stirring, about 5 minutes. Add grated lemon rind and lemon juice. Add salt and pepper. Sprinkle with pistachios.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!