Creamed Spinach from scratch.

Best thing about being a cook is the ability to make something you crave. I have been looking around for a recipe that will give me that luscious velvety creamy creamed spinach.
I played around with an Emeril recipe and then improved on it.
I make it at least once every 2 weeks.

Creamed Spinach:

2 pounds fresh spinach, washed and tough stems removed
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
1 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 cup heavy cream
Bring a pot of water to a boil over high heat.
Add the spinach and cook for 2 minutes
Drain in a fine mesh strainer, pressing with a large spoon to get as much water out as possible
Finely chop and set aside

Melt the butter in a saute pan over medium high heat.
Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes.
Add the spinach and cook, stirring, just until the liquid is released.
Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes.
Remove from the heat and serve immediately.

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