Tip the spinach into a pan of boiling water.
Leave until just wilted and bright green, then
drain and cool under cold running water.
Squeeze as much water as you can from
the leaves. Can be done up to 1 day ahead.
To serve, heat the oil in a frying pan. Sauté
the shallots for 5 mins or until tender. Add
the garlic, fry for 30 secs, then toss in the
spinach. Season, then stir until reheated.