Ingredients

• 2 tablespoons butter
• 1 shallot, minced
• One 11-ounce package fresh baby spinach
• 1/4 cup shredded gruyere
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground white pepper
• 1/3 cup heavy cream

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Instructions

1. Heat the butter in a large saucepan set over medium heat. Add the shallots and cook until softened and translucent, about 2 minutes. Add the spinach and stir until the spinach wilts, about 2 minutes. Slowly stir in the cheese, nutmeg and some salt and white pepper, and then stir in the cream. Cook for 1 minute. Serve immediately.