| Extra Virgin Olive Oil | 2 teaspoons | |
| Butter | 1 tbsp. | |
| Onion | 1, minced | |
| Garlic | 2 cloves, minced | |
| Fresh Spinach | 2 lbs., stemmed | |
| Heavy Cream | 1/2 cup | |
| Fresh Nutmeg | 1/2 teaspoon, grated | |
| Salt & Pepper | To taste |
Heat a large pot over medium heat. Add oil and butter, stir until melted.
Saute onion and garlic until soft, about 5 minutes.
Add in the spinach in batches, stir often. Cook until it is dry, then lower heat, add cream and nutmeg. Cook for 10 minutes.
Season with salt and pepper and serve hot.
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