Emeril's 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
*Substitute 2 packages of frozen, plain spinach if you want
Bring a pot of salted 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 release as much water as possible. Finely chop and set aside. (If you are using frozen spinach, just cook to package directions and drain like above.)
1) Melt the butter in medium saute pan over medium-high heat.
2) Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes.
3) Add the spinach and cook, stirring, just until the liquid is released.
4) Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes.
5)Remove from the heat and serve immediately.