Ingredients

• 2 pounds spinach, leaves washed, touch stems removed
• 3 tablespoons unsalted butter
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup heavy cream
• 1/2 teaspoon nutmeg, freshly grated
• 1/2 cup Parmigiano-Reggiano cheese, grated
• Salt and ground black pepper, to taste

Instructions

1. Place a large pot of water over high heat and bring to a boil.
2. Add the spinach to the pot and cook just until wilted (2 minutes)
3. Drain the spinach well in a fine mesh sieve, pressing on it lightly to squeeze out as much water as possible.
4. Roughly chop the spinach and set it aside.
5. Place a large high-sided skillet over medium-high heat with the butter.
6. Add the shallots and garlic to the pan and cook, stirring occasionally, until tender and aromatic (2-3 minutes).
7. Add the reserved spinach and cook until heated through (2-3 minutes).
8. Add the cream, nutmeg, cheese, and some salt and pepper to the pan and cook, stirring occasionally, until the cream has thickened (4-5 minutes).
9. Serve.

Notes