Lemon Spinach with Toasted Pistachios

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 15 mins

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

Mark Boughton Photography / styling by Teresa Blackburn

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


2 pounds curly spinach
1/2 cup pistachio nuts
3 tablespoons olive oil
4 teaspoons finely grated lemon rind (2 lemons)
4 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon 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.

For a complete menu featuring Lemon Spinach with Pistachios, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes. 

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