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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
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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