Leaf Spinach In Cream Sauce

• 2 1/4 pounds fresh spinach
• 2 tablespoons butter
• 13 cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste
• 18 teaspoon freshly grated nutmeg
• 1 tablespoon finely chopped shallots

1. Pick over the spinach and discard any tough stems and blemished leaves.
2. Rinse the spinach well and pat or spin dry.
3. Heat the butter in a deep heavy skillet or casserole and add the spinach.
4. Turn it over until it wilts.
5. Add the cream, salt, pepper and nutmeg and toss.
6. Cook about 1 minute and add the shallots.
7. Cook about 30 seconds and serve.

fresh spinach, butter, heavy cream, salt, freshly ground pepper, nutmeg, shallots

Taken from cooking.nytimes.com/recipes/2352 (may not work)