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Buttered Spinach with Vinegar

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This elegant buttered spinach with vinegar is a sophisticated vegetarian side dish that elevates simple greens into something truly special. By wilting the spinach in its own moisture before finishing it with a generous amount of unsalted butter, you achieve a silky texture that melts in the mouth. The addition of red wine vinegar provides a sharp, bright contrast to the richness of the butter, cutting through the earthy notes of the flat-leaf spinach for a perfectly balanced flavour profile.

Quick to prepare and naturally gluten-free, this versatile dish makes an excellent accompaniment to a Sunday roast, grilled halloumi, or a simple poached egg. Using fresh bunches of spinach rather than bagged leaves ensures a more robust texture and deeper colour. Whether you are looking for a healthy weeknight vegetable side or a polished addition to a dinner party menu, this recipe is a reliable staple for any home cook.

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Ingredients for Buttered Spinach with Vinegar

  • 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

How to make Buttered Spinach with Vinegar

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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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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