- 2 pounds fresh Spinach
- 5 tablespoons butter
- 1/4 cup finely chopped Shallots
- 1/4 cup finely chopped Leeks
- 1 teaspoon minced Garlic
- 3/4 cup heavy cream
- Kosher salt and freshly cracked black pepper to taste
- Freshly grated nutmeg
- 1/2 cup finely grated Parmesan cheese
Wash Spinach. Remove any tough stems. Bring a pot of salted water to a boil. Add Spinach, reduce to medium heat and cook for just a couple of minutes. Immediately drain the Spinach in a strainer. Lay the Spinach in a single layer on paper towels to remove as much moisture as possible. Finely chop the Spinach.
Melt the butter in large skillet over medium heat. Add Shallots, Leeks and Garlic and cook, stirring, until soft, about 3 minutes. Add the chopped Spinach and cook, stirring, until all remaining liquid evaporates. Add the cream, salt, pepper and nutmeg, stirring to combine. Cook for about 5 minutes until cream is reduced by about half. Remove from the heat. Sprinkle in the Parmesan cheese and stir to combine. Serve.