Ingredients

1kg spinach

80ml fresh cream
½ tsp finely chopped garlic
50g butter

salt & freshly ground black pepper
¼ tsp nutmeg (freshly grated is better)

Method

Tear the spinach stalks from the leaves and discard any brown leaves.  Wash the leaves under running water until clean.  Transfer to a large heated saucepan, cover and gently cook for 2 min over a low heat until fully wilted.

Drain in a colander and press out all the moisture.

Return the spinach to the pan and chop roughly.
Stir in the cream & garlic and re-heat gently.
Add the butter while stirring until it is fully absorbed into the spinach.
Season well with salt, pepper & nutmeg, and serve.

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Variation

Stir in 200g crumbled Feta cheese into the spinach with the butter.