Buttered Spinach With Vinegar Recipes

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BUTTERED SPINACH WITH VINEGAR



Buttered Spinach with Vinegar image

Provided by Melissa Hamilton

Categories     Side     Sauté     Vegetarian     Quick & Easy     High Fiber     Vinegar     Spinach     Butter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

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

Steps:

  • 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.
  • 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.

SPINACH WITH BALSAMIC VINEGAR



Spinach With Balsamic Vinegar image

Spinach is one of my favorite vegetables. When I found this in a food magazine (one of the free magazines you get here at the supermarket) I immediately had to try it.

Provided by Chef Dudo

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs fresh spinach, washed
1/2 tablespoon butter or 1/2 tablespoon margarine, melted
2 teaspoons balsamic vinegar (dark or white)
salt and pepper

Steps:

  • Cook spinach with water that clings to it 3-5 minutes or until leaves begin to wilt.
  • Remove from heat and drain thoroughly.
  • Season with salt and pepper to taste.
  • Combine melted butter (margarine) and vinegar.
  • Mix in butter and vinegar just before serving.

BUTTERED SPINACH



Buttered Spinach image

This is our favorite side dish in the summer. It's so good when freshly cooked, the kids even love it. This bears NO resemblence to canned spinach! Quick and easy.

Provided by MizzNezz

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb fresh spinach
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
lemon juice or vinegar, optional

Steps:

  • Cut stems from spinach.
  • Place spinach in sink full of water.
  • Swish it around to clean well.
  • Remove from water.
  • Drain the sink, then put more fresh water in the sink and wash spinach again.
  • Pull the spinach out of the water and let drip.
  • Place in large pot.
  • Add no water, the water clinging to the spinach will be enough.
  • Place pot on high heat until steaming.
  • Stir, reduce heat to med, cook for 2 minutes, stirring once.
  • Drain in colander.
  • Return to pan, add butter, salt and pepper, stir to coat.
  • Serve with lemon juice or vinegar on the side.

WILTED SPINACH WITH BUTTER AND WINE



Wilted Spinach with Butter and Wine image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons butter, cut into small pieces
1 1/2 pounds triple washed spinach, coarsely chopped, tough stems removed
2 cloves garlic, smashed
2 pinches of salt
1/2 cup dry white wine
Salt and pepper

Steps:

  • This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat.
  • Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and turn to coat. Let wine cook down a minute or 2. Season spinach with salt and pepper and serve.

HONEY AND VINEGAR-BRAISED SHORT RIBS WITH SPINACH



Honey and Vinegar-Braised Short Ribs with Spinach image

Provided by Alex Stratta

Categories     Beef     Leafy Green     Onion     Vegetable     Bake     Braise     Beef Rib     Celery     Carrot     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
4 1/2 pounds beef short ribs
1 cup chopped carrots
1 cup chopped onion
1 cup chopped celery
8 garlic cloves, chopped
1/4 cup honey
1/2 cup red wine vinegar
4 cups canned low-salt chicken broth
1 750-ml bottle dry red wine
1/2 cup ruby Port
1 1/2 tablespoons chopped fresh thyme
1 bay leaf
3 tablespoons butter, room temperature
1 tablespoon all purpose flour
2 6-ounce packages baby spinach leaves

Steps:

  • Preheat oven to 350°F. Heat oil in heavy large pot over high heat. Sprinkle ribs with salt and pepper. Working in batches, brown ribs, turning occasionally, about 10 minutes. Return all ribs to pot. Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally. Add honey; cook 2 minutes, stirring occasionally. Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes. Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes. Cover; transfer to oven. Bake until meat almost falls off bone, stirring occasionally, about 2§ hours.
  • Using tongs, transfer ribs to large bowl. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with salt and pepper. Mix 1 tablespoon butter and flour in small bowl. Add to sauce; whisk to blend. Boil until thickened, 3 minutes. Mix in ribs. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Rewarm over medium heat before continuing.) Melt 2 tablespoons butter in another large pot over medium-high heat. Add spinach; cook until just wilted, stirring occasionally, 3 minutes. Season with salt and pepper. Divide spinach among plates. Top with ribs and sauce.

GARLIC SPINACH



Garlic Spinach image

All the green flavor you love with tasty garlicky goodness.

Provided by Danni

Categories     Side Dish     Vegetables     Greens

Time 15m

Yield 4

Number Of Ingredients 5

1 tablespoon unsalted butter
6 cloves garlic, thinly sliced
2 (10 ounce) bags fresh spinach
1 teaspoon garlic salt
½ lemon, juiced

Steps:

  • Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.8 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 586.4 mg, Sugar 0.6 g

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Top Asked Questions

How do you season buttered spinach with vinegar?
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. How would you rate Buttered Spinach with Vinegar?
What is the best way to cook spinach?
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. 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.
How do you cook spinach with ACV?
Let’s get to it! Heat a medium saucepan over medium-high heat. Add the oil. Then add the spinach and just as it begins to soften (1-2 minutes), pour in the ACV and mix. Remove from the heat and serve. Sprinkle with salt if desired. This method encourages the spinach to be tender, but not soggy and shriveled.
How do you purée spinach?
Purée the spinach in a food processor until it's completely smooth. Return the puréed spinach to the pot and add the butter, cream, and cheese. Cook over medium heat, stirring continuously until it's hot. Season to taste with Kosher salt and a generous amount of freshly ground black pepper.

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