Contrary to what you might expect, Balsamic vinegar has a sweet, almost fruity taste and none of the acidic characteristics usually associated with vinegars. It adds a surprising flavor to sautéed spinach.
Yield:
Serves 4Ingredients
1-1/2 pounds spinach
3 tablespoons olive oil
3 tablespoons water
Salt and freshly ground black pepper
4 tablespoons Balsamic vinegar
2 tablespoons red wine
6 tablespoons cold butter, cut into 12 pieces
Instructions
1. Rinse the spinach and remove the tough stems. Tear any large leaves in half and set aside.
2. Heat the oil in a large skillet or wok. Add the spinach and stir over high heat until wilted. Sprinkle on the water. Reduce the heat to low and cover the pan. Cook for 2 to 3 minutes or until the leaves are tender. Season with salt and pepper.
3. Meanwhile, combine the vinegar and wine in a small saucepan. Place over medium heat and cook until reduced by half. Remove from the heat and whisk in the butter, one piece at a time. Pour over the spinach to serve.
