This is my favourite way to use spinach. I do a stir-fry and in the last 30 sec I toss in a bunch of spinach. It's enough to coat them with the sauce, make them warm but they still hold their structure and aren't soggy.
1 tsp garlic
1 tsp of fresh ginger
1 tbsp curry powder
1 tbsp coconut oil
a few strips of lemongrass
1/2 cup of potato water (I was also boiling potatoes)
I finished it off with some Indian tea that I received as a gift.