24/ Creamed Spinach

Blanch in boiling water for a couple minutes or until all leaves are wilted: 

• 2 lb. fresh spinach and/or baby spinach, woody stems removed

Squeeze all the liquid out of the spinach in a colander, then finely chop and set aside. 

Saute in a large sauce pan until the shallots are soft and slightly caramelized: 

• 2 tbl. butter
• ½ c. finely chopped shallots
• 3 cloves chopped garlic
• ¼ tsp. freshly ground nutmeg

Add in spinach and saute until most of the liquid is gone. Add in: 

• ½ c. heavy cream
• ¼ c. freshly ground parmesan
• salt + pepper to taste