2 large bunches English spinach, ends trimmed, washed, halved
2 tablespoons peanut oil
6 garlic cloves, finely grated
1/4 teaspoon salt
Cook the spinach in a saucepan of boiling water, stirring occasionally, for 30 seconds or until bright green. Drain.
Heat oil in a wok over high heat until just smoking. Add garlic and salt, and stir-fry for 15 seconds or until aromatic. Add the spinach and stir-fry, separating the leaves with tongs, for 1 minute or until just wilted. Serve immediately.