method
1. Use only the young, tender spinach leaves for this recipe; the larger, older leaves and stalks can be reserved for use in other dishes (e.g. soups, etc.). Wash and do not bother to drain them thoroughly.
2. Peel and finely chop the shallots and cook in the butter until tender but not browned. Add the spinach leaves, fry them for a few seconds stirring to coat them with butter, then cover the pan and cook over a low heat for 2-3 minutes. They should still be fairly crisp.
3. Sprinkle with a little salt and freshly ground pepper and serve.
