Garlic & shallot spinach

• large leaf spinach↗250g g

  (not baby)

• mild olive oil↗2 tbsp tbsp
• small shallots↗handful

  peeled

• garlic clove↗1

  peeled but left whole

Step-by-step instructions

1. 1

   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.

2. 2

   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.