You are here: Home » Recipes » Lemon Spinach with Toasted Pistachios Lemon Spinach with Toasted Pistachios Recipe by Rozanne GoldKitchen 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 PrintEmail Curly spinach has a firmer texture and holds up better than flat or baby spinach in this recipe. Ingredients 2 pounds curly spinach1/2 cup pistachio nuts3 tablespoons olive oil4 teaspoons finely grated lemon rind (2 lemons)4 tablespoons fresh lemon juice1 teaspoon salt1/4 teaspoon 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. 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.