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Ingredients
2 pound curly spinach
1/2 cup pistachio nuts
3 tablespoons olive oil
4 teaspoons finely grated lemon rind (2 lemons)
4 tablespoons fresh lemon juice
1 teaspoon salt
Coarsely ground black pepper
Instructions
1/2 cup pistachio nuts
3 tablespoons olive oil
4 teaspoons finely grated lemon rind (2 lemons)
4 tablespoons fresh lemon juice
1 teaspoon salt
Coarsely 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. Serves 8.
Recipe by Rozanne Gold, "Gold-en Girls," Relish Mother's Day, April 2008.
Nutritional Information
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. Serves 8.
Recipe by Rozanne Gold, "Gold-en Girls," Relish Mother's Day, April 2008.
Per serving: 120 calories, 9g fat, 0mg chol., 5g prot., 7g carbs., 3g fiber, 380mg sodium.
