4 pounds fresh , washed and tough stems removed
1/4 cup unsalted butter
2 teaspoons minced
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup heavy cream
Bring a pot of salted water to a over high heat. Add the spinach and cook for 2 minutes. in a fine mesh , pressing with a large spoon to release as much water as possible. Finely and set aside.
the butter in medium saute pan over medium-high heat. Add the garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the , salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4-5 minutes. Remove from the heat and serve immediately.