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 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.  Melt the butter in medium sauté 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.