Spinach 'Fried' with Vinegar

The British Museum Cookbook, p. 112

1.5 kg / 3 lb fresh spinach, washed, most of the water shaken off it and roughly chopped

75 g / 3 oz butter

4 tablespoons wine vinegar

Salt and freshly ground black pepper

I used one pound of baby spinach and otherwise made 1/3 of the recipe, which was just enough as a side for two people.

Melt the butter in a large pan and add the spinach. Cook briskly for a few minutes, stirring well so that all the spinach gets well coated with butter. Add the vinegar, turn the heat down, cover the pan and simmer for 7 – 10 minutes or till the spinach is quite cooked. 

I love vinegar, so this was a great dish for my palate.

Of course it will greatly reduce as it cooks, so no worries if your pan looks full to begin with.

Season to taste with salt and freshly ground black pepper and serve. 

A nice pairing with buffalo wings and wine!

My Rating: 5/5 "I adored this. Two of my favorite flavorings, butter and vinegar, turned out to be a great complement to our friendly substantial vegetable. (Of course the recipe hails from Renaissance Italy, so it was clearly created by people with taste.) So simple to make, and so delicious!"