Remove the stems and any yellowed leaves from the spinach. Wash carefully with running water several times to remove any dirt (like with lettuce)
Bring salted water to a boil in a large pot. Add the spinach to the water in batches, pressing the leaves down into the water with a skimmer
Cook uncovered 10 to 15 minutes.
Drain and press the leaves with the skimmer to remove as much water as possible
Chop the spinach
Melt the butter in a sauté pan. Sauté the spinach in the butter for a few minutes while stirring to dry out the leaves a little bit. Add half of the cream, the salt, pepper, and nutmeg. Cover and simmer 6 to 7 minutes
Transfer the spinach to a serving dish. Heat the remaining cream and pour it over the spinach before serving.
