1 cup walnut pieces
2 bags baby spinach 9 ounces each
1 tablespoon butter
Kosher salt and black pepper
Grated zest of 1 lemon
In a small nonstick skillet, heat walnuts over medium-low heat, stirring often, for 4 to 5 minutes, or until lightly toasted and fragrant.
Put spinach in a colander and rinse under cold water. Do not dry.
Spread spinach out in a large skillet, set over medium-high heat, cover, and let steam in the liquid clinging to leaves. When spinach starts to wilt (after about 30 seconds), add butter and toss to combine and to incorporate uncooked spinach. Replace cover and continue steaming until wilted to your liking (don’t let it turn to mush).
Season with salt and pepper to taste. Sprinkle with lemon zest and walnuts; toss to combine. Serve hot.