Buttered Spinach with VinegarHirsheimer & Hamilton
Use mature flat-leaf spinach— the baby leaves lack flavor and texture.
Recipe information
Yield
Makes 4 servings
Ingredients
4 bunches flat-leaf spinach, trimmed, rinsed, with some water clinging
6 tablespoons (3/4 stick) unsalted butter
2 teaspoons (or more) red wine vinegar
Kosher salt, freshly ground pepper
Preparation
Step 1
Gradually add spinach to a large dry pot over medium heat, allowing it to wilt between additions; cook until tender, 5-8 minutes. Drain; press to remove liquid. Wipe out pot.
Step 2
Melt butter in same pot over medium heat. Add spinach and 2 teaspoons vinegar. Season with salt, pepper, and more vinegar, if desired; toss to coat.
