Lemon Spinach with Toasted Pistachios
- Yield: 8 servings
- Prep: 5 mins
- Cook: 15 mins
Curly spinach has a firmer texture and holds up better than flat or baby spinach in this recipe.
Ingredients
- 2pounds curly spinach
- 1/2cup pistachio nuts
- 3tablespoons olive oil
- 4teaspoons finely grated lemon rind (2 lemons)
- 4tablespoons fresh lemon juice
- 1teaspoon salt
- 1/4teaspoon freshly ground black pepper
Instructions
- Remove stems from spinach and discard. Wash leaves well and pat dry.
- Toast pistachios in a small nonstick skillet over medium heat until slightly fragrant, about 5 minutes. Transfer to a cutting board and coarsely chop.
- 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.
Recipe by Rozanne Gold.
Nutritional Info *per serving
- Calories 110
- Glycemic Load 0
- Fat 9g
- Saturated Fat 1g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 6g
- Cholesterol 0mg
- Sodium 410mg
- Potassium 710mg
- Carbohydrate 6g
- Fiber 3g
- Sugars 1g
- Protein 5g
- Trans Fat 0g
- Vitamin A 210%
- Vitamin C 50%
- Calcium 10%
- Iron 20%