Whether the spinach is raw or sauteed, spinach and vinegar are a match made in heaven. The pungent, savory flavor of sauteed spinach is mellowed by a sprinkle of piquant vinegar. Succulent raw spinach also benefits from a dose of vinegar because the mild, juicy leaves are accentuated by the tartness of vinegar. Choose red wine vinegar for a more tart finish or balsamic vinegar for a deeper, more savory flavor.
Sautéed
Step 1
Rinse the spinach leaves under cool water to wash away any dirt. Tear the spinach leaves into salad-sized pieces, or approximately 1-inch.
Step 2
Heat 2 tbsp. of olive oil in a skillet over high heat. When the oil begins to sizzle, it is ready.
Step 3
Sauté the spinach for 2 to 4 minutes, or until it is wilted but not limp.
Step 4
Sprinkle 1 tbsp. of balsamic or red wine vinegar over the spinach and stir the spinach to coat it.
Step 5
Serve the spinach hot.
Raw
Step 1
Rinse the spinach leaves under cool water to wash away any dirt. Tear the spinach leaves into salad-sized pieces, or approximately 1-inch.
Step 2
Spin the spinach leaves dry using a salad spinner or wrap them in a large, clean dishcloth and shake out the excess water.
Step 3
Top the spinach with the toppings of your choice, as well as 2 tbsp. balsamic vinegar or red wine vinegar.
Things You'll Need
- 1 lb. fresh spinach leaves
- 2 tbsp. olive oil
- Skillet
- Slotted spoon
- 1 tbsp. balsamic or red wine vinegar
- Plate
- Salad spinner, optional
- Clean dish towel, optional
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