Creamed Spinach

• Salt and black pepper to taste
• 1 1/2 pounds fresh spinach, large stems removed
• 1 cup cream
• 2 tablespoons butter
• Small grating of nutmeg, optional

1. Bring a large pot of water to a boil and add salt.
2. Plunge the spinach into it and cook for about a minute; drain well, then cool a bit and chop thoroughly.
3. Put the cream and butter in a wide saucepan over medium heat.
4. Add the spinach and bring to a boil; cook, stirring occasionally, until the spinach has absorbed much of the cream and is thick.
5. Add a tiny bit of nutmeg if you like, taste and adjust the seasoning, and serve hot.

salt, fresh spinach, cream, butter, grating of nutmeg

Taken from www.epicurious.com/recipes/food/views/creamed-spinach-386073 (may not work)