Lemon spinach with toasted pistachios
A touch of lemon-laced olive oil brightens the grassy flavor of spinach, and a quick saute preserves the integrity of the leaves. A handful of pistachios adds some vitamins, minerals, and a little healthy fat. All in five minutes.
Serves 4
2 pounds curly spinach
1 ounce shelled pistachio nuts, about 1/4 packed cup
1 Tablespoon plus 1 teaspoon lemon olive oil
- Remove stems from spinach and discard. Wash leaves thoroughly and pat dry.
- In a small nonstick skillet, toast pistachios over medium heat until they begin to turn brown and their aroma rises. Transfer to a cutting board and chop coarsely. Set aside.
- In a large skillet, heat lemon olive oil. When hot, add spinach and cook over high heat until it wilts, stirring constantly. Add fine sea salt and freshly ground black pepper to taste.
- Scatter nuts over spinach. Serve immediately.
Note: Lemon-flavored olive oils from Boyajian or Land of Canaan (Israel) are available in many supermarkets and specialty food stores, and are kosher.
Recipe by Rozanne Gold. Healthy 1-2-3
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