Lemon Spinach with Toasted Pistachios

Mark Boughton Photography / styling by Teresa Blackburn
  • 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.


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


  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.

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%