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Lemon Spinach with Toasted Pistachios

Lemon Spinach with Toasted Pistachios

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 (6)

  • 2 lb Curly Spinach
  • ½ cup Shelled Pistachios
  • 3 T Olive Oil
  • 2 Lemons
  • 1 tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
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  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.