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1
For the confit.
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2
Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan, and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking through the oil.
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3
Place the saucepan over low heat. The cloves should cook gently: very small bubbles will come up through the oil, but the bubbles should not break the surface.
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4
Adjust the heat as necessary and move the pan to one side if it is cooking too quickly.
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5
Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife.
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6
Remove the saucepan from the heat and allow the garlic to cool in the oil.
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7
Refrigerate the garlic, submerged in the oil, for up to a month.
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8
For the spinach.
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9
If using large-leaf spinach, remove the thick stems and wash the leaves. Wash the baby spinach.
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10
Melt the butter in the largest skillet you have over medium-low heat.
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11
Add the shallots and saute gently for 1 minute.
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12
Add the garlic confit and only as much spinach as will fit in the skillet, sprinkle with one-half teaspoons salt and a pinch of pepper, or to taste, and use tongs to turn the spinach in the butter.
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13
As the spinach wilts, continue to add handfuls of spinach from time to time and season additionally as needed.
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14
Do not overcook: the spinach is done when it is wilted and tender but still bright green. Serve immediately.
