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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']

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.

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