To make an easy creamed-spinach dish, wash and remove the stems from 2 pounds of fresh spinach. Cook the spinach in a pot of salted boiling water for two minutes. Using a fine-mesh strainer, completely drain the spinach and press it with a spoon to remove the remaining water.
Chop the spinach finely and set it aside.
Melt 2 tablespoons of unsalted butter in a sauté pan over medium-high heat and add 1/2 cup of finely chopped shallots and 1 teaspoon of minced garlic. Stir the mixture for 2 minutes, until the shallots and garlic are soft.
Stir in the spinach and cook until the liquid is released. Add 1/2 cup of heavy cream, 3/4 teaspoon of salt, 1/2 teaspoon of freshly ground pepper, and 1/4 teaspoon of nutmeg. Cook the mixture for about four minutes, until the cream is reduced by half. Serve the creamed spinach immediately.
To make a cheesy creamed spinach, heat 2 tablespoons of unsalted butter in a sauté pan over medium heat. Add 1 finely chopped medium white onion and cook for eight minutes until the pieces are soft. Whisk 1 cup of cream cheese into the pan and allow it to melt.
Open two thawed 10-ounce boxes of frozen spinach and squeeze the spinach dry. Fold the spinach into the cream cheese mixture and add 1 teaspoon of freshly grated nutmeg. Season the spinach mixture with salt and ground white pepper and serve immediately.