1 1/2 pounds (750 grams) frozen or fresh spinach
2 Tbsp butter
1 medium shallot, minced fine
1 clove garlic, pressed or minced fine
1/2 cup heavy cream (half and half is fine too)
1/4 cup plus 3 tablespoons freshly grated Parmesan, Asiago or Romano cheese
Pinch fresh ground nutmeg
1/2 tsp white pepper
Salt to taste
Place a large saucepan over medium heat.
If
using fresh spinach place into pot over medium heat with 1 Tbsp butter
and cook, stirring often, until completely wilted, about 5
-8 minutes. If using frozen spinach, allow to thaw completely or hasten
the process by placing in microwave for 2 minutes. Place the spinach
in a colander to drain, and then squeeze the
spinach with a spoon or your hands against the side if the colander to
get as
much water out as you can. Chop the spinach, set aside.
Heat 1 Tbsp butter in the saucepan. Add the shallot and garlic, saute for 2 minutes, until translucent.
Add the cream, bring to a light boil, turn down heat to low-medium then
to simmer. Add the nutmeg, cook over medium heat for 5
minutes, stirring constantly to prevent scorching.
Continue to cook over medium heat, stirring constantly until reduced by half.
Add the spinach and 1/4 cup cheese, season with salt and pepper and cook over low heat until
the spinach, cheese and sauce are well incorporated and it thickens to a sauce consistency, about 5 minutes.
Add the last 3 tablespoons of cheese to thicken, stir to incorporate, remove from heat.
Serve hot. Enjoy