2 (10-ounce) bags of spinach, rinsed but not dried
1 tablespoon unsalted butter
2 shallots, minced
2 cloves of garlic, minced
pinch of nutmeg
2 tablespoons all purpose flour
4 tablespoons heavy cream
2 tablespoons grated Parmesan cheese
- Heat a large stock pot over medium heat, and add the spinach in handfuls, stirring and tossing each handful until it wilts. Continue until all the spinach is wilted. Transfer the spinach to a colander in the sink and squeeze the spinach with a pair of thongs to release the extra liquid.
- Wipe the large stock pot dry with a paper towel. Add the butter to the pot, and melt over medium heat. Add the shallot and 1/4 teaspoons salt and cook until the shallots are softened. Stir in the garlic and nutmeg and cook for about 30 seconds. Stir in the flour to coat the vegetables. Whisk in the cream and simmer for 3 minutes. Off the heat add the spinach and stir to coat. Add the Parmesan cheese and serve.