Wash the spinach well, trim it, and chop or tear it into pieces, letting them fall into a large saucepan. Add the shallot and garlic and cook over medium heat, covered, for about 5 minutes. Shake the pan occasionally so that the vegetables do not stick. Drain the vegetables well, then add the olive oil and continue to cook for 3 minutes, stirring constantly. Remove from the heat, stir in the sour cream, and season with salt and pepper. Fold in the mint and serve.

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