Creamed Spinach

This is heavenly! I found it on the forum at Mark's Daily Apple.

Creamed Spinach

4 pounds fresh spinach, washed and tough stems removed
1/4 cup unsalted butter
2 teaspoons minced garlic
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 cup heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt 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 cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4-5 minutes. Remove from the heat and serve immediately.