Use mature flat-leaf spinach—the baby leaves lack flavor and texture.
Recipe information
Yield
4 Servings
Ingredients
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
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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.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 230 Fat (g) 18 Saturated Fat (g) 11 Cholesterol (mg) 45 Carbohydrates (g) 12 Dietary Fiber (g) 7 Total Sugars (g) 1 Protein (g) 10 Sodium (mg) 390