Buttered Spinach with Vinegar

From the kitchen of Carly

Tender spinach wilted down to silky submission, then tossed with melted butter and a sharp hit of red wine vinegar. Simple, elegant, and impossibly good alongside roasted chicken or fish. The kind of side dish that makes everything taste better.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 bunches flat-leaf spinach, trimmed, rinsed, with some water clinging
  • 16 tablespoons (3/4 stick) unsalted butter
  • 12 teaspoons (or more) red wine vinegar
  • 1Kosher salt
  • 1freshly ground pepper

Instructions

  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.

  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.