Lemon Spinach with Toasted Pistachios

A touch of lemon-laced olive oil brightens the grassy flavor of spinach, and a quick sauté preserves the integrity of the leaves.  A handful of pistachios adds some vitamins, minerals, and a little healthy fat and all in five minutes.  This recipe is found in the book Healthy 1-2-3 :  The Ultimate Three-Ingredient Cookbook, Fat-Free, Low Fat, Low Calorie by Rozanne Gold.

 

2 pounds curly spinach

1 ounce shelled pistachio nuts, about ½ packed cup

1 Tablespoon plus 1 teaspoon lemon olive oil (available in many specialty food stores) *

 

 

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 nonstick 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 papper to taste. 

 

Scatter nuts over spinach.  Serve immediately.

 

Serves 4

 

*In case you can’t find the lemon olive oil you can make it yourself:

Place 1 Cup olive oil in a small saucepan.  Grate rind of 2 lemons to yield 1 Tablespoon grated zest.  Add to the oil.  Cook over medium-high heat for 2 minutes, or until tiny bubbles begin to appear, and oil comes just to a boil.  Stir often.  Remove from heat.  Add a pinch of kosher salt and stir.  Let stand for 6 hours.  Strain through a fine-mesh sieve into a clean jar.  Cover and refrigerate.  Keeps for 2 weeks and makes 1 Cup.

 

-Emily