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. :)
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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.

Winter Paloma

The Bar

Ingredients (7)

  • 1.5 oz. Don Julio Reposado Tequila
  • 2 oz. Cranberry Juice
  • 1 oz. Pomegranate Juice
  • 0.5 oz. Agave Syrup
  • Soda Water
  • Whole Cranberries and/or Lime Wheel to Garnish
  • Edible Glitter Garnish (Optional)
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