Adapted from Tyler Florence
2 bags of baby spinach
unsalted butter + extra-virgin olive oil
2 cloves garlic, lightly smashed
pinch of freshly ground nutmeg
50 g freshly grated Parmesan
Kosher salt + freshly ground black pepper
Wash the spinach several times. Drain the spinach. Heat the butter and oil in a large skillet over medium-high heat and add the garlic. Cook until fragrant, then add the spinach, turning frequently, until the spinach has wilted down evenly. Remove the garlic and drain the spinach in a colander. Press out as much liquid as possible. Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.