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1
Put the oil in a small to medium saucepan or narrow skillet at least an inch deep.
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2
Turn the heat to high and wait a few minutes; the oil should reach 350F.
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3
(If you do not have a frying thermometer, just put a couple of slices of shallot in there; when the oil around them bubbles vigorously, its ready.)
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4
Add the shallots and cook, adjusting the heat so that the bubbling is vigorous but not explosive.
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5
Cook, stirring, until the shallots begin to darken, 8 to 12 minutes.
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6
As soon as they turn golden brown, remove them immediately with a slotted spoonbe careful, because overcooking at this point will burn the shallots.
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7
Drain the shallots on paper towels and sprinkle with salt and pepper; theyll keep for a couple of hours this way.
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8
Meanwhile, bring a large pot of water to a boil and salt it.
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9
When it is ready, add the spinach and cook until it wilts, about 1 minute.
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10
Remove the spinach with a strainer or slotted spoon and plunge it into a large bowl filled with ice water to stop the cooking.
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11
When its cool, drain and chop.
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12
(You can store the spinach, covered and refrigerated, for up to a couple of days if you like.)
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13
Take 1 tablespoon of the shallot oil and place it in a skillet; turn the heat to medium-high.
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14
Turn the spinach into this skillet and cook, stirring frequently and breaking up any clumps, until the spinach is hot, about 5 minutes.
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15
Season with salt and pepper and serve, topped with the crisp shallots.
