Creamed Spinach With Nutmeg And Golden Raisins

• 2 pounds spinach, washed, large stems removed
• 2 tablespoons golden raisins
• 1 tablespoon unsalted butter
• 2 cloves garlic
• 2 teaspoons all-purpose flour
• 1 cup heavy cream
• 1 1/4 teaspoons grated nutmeg
• Salt and freshly ground white pepper to taste

1. Bring a large kettle half filled with lightly salted water to a boil.
2. Add the spinach, pushing it down into the pot with a large spoon.
3. Cook until the leaves are softened and turn bright green, about 1 minute.
4. Immediately drain the spinach and plunge it into a large bowl of cold water to stop the cooking.
5. When cool, drain well and use your hands to remove as much excess water as possible.
6. Transfer the spinach to a cutting board and chop coarsely.
7. Meanwhile, soak the raisins in 1/2 cup of boiling water for 10 minutes.
8. Drain the raisins and chop them coarsely; set aside.
9. Place a large saucepan over medium heat and melt the butter.
10. Add the garlic and cook, stirring, for 1 minute.
11. Sprinkle with the flour and cook for an additional 2 minutes, being careful not to let the mixture darken.
12. Add the cream and nutmeg and simmer for 2 minutes.
13. Add the spinach and raisins and cook until heated through.
14. Season with salt and pepper and serve immediately as a side dish or as a complement to steamed and sliced chicken breasts.

golden raisins, unsalted butter, garlic, flour, heavy cream, nutmeg, salt

Taken from cooking.nytimes.com/recipes/9056 (may not work)