Creamed Spinach

Clean spinach leaves and dry completely.

In a large Dutch oven or pot, melt the butter over medium heat. Add shallots. Cook, stirring for 2-3 minutes until softened. Add garlic, cook for 1 minute longer.

Add 1/2 of the spinach to pot. Cook over medium-high heat stirring constantly until it begins to wilt, then add the remaining spinach. Cook for 2-3 minutes just until the liquid evaporates.

To the pot add the heavy cream, salt, black pepper and ground nutmeg. Stir to combine. Simmer over medium-low, gently bubbling for 8 minutes.

Add the grated Parmesan cheese. Mix until the cheese has melted and the sauce has reduced and thickened, stirring occasionally.

Serve immediately garnished with additional Parmesan cheese.