¼cupalmondswalnuts or pine nuts; toasted & chopped
20ouncesfresh baby spinach
1¾cupsheavy whipping cream
¼teaspoonfreshly ground black pepper
½teaspoonfreshly grated nutmeg
½cupgrated Parmesan cheese
Trim the longer stems from the spinach leaves and tear the leaves into smaller pieces.
In a medium saucepan set over medium heat, bring butter, cream, nutmeg, salt and pepper to a low boil. Reduce heat to medium-low and simmer, stirring often, about 15 minutes or until reduced and thickened.
Add the Parmesan cheese and stir to incorporate.
Add the spinach and cook, stirring often, until the spinach wilts, absorbs some of the cream mixture and the sauce further thickens.