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.

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. 

Supper Club Collection

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 110
  • 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%