Creamed spinach

In a large pot, cook 2 (12 oz) bags of fresh spinach until tender - drain THOROUGHLY in colander, then return to pot.

In a saucepan, heat 3 T. butter with 1 T. oil & saute a medium chopped onion until soft, add a clove of smashed/minced garlic and continue sauteing until tender, being careful not to brown it. Add 1-1/2 cups of heavy (whipping) cream. Season with salt, freshly ground pepper, 1/8 tsp. cayenne pepper and a pinch of nutmeg. Stir until heated and pour over cooked spinach. Stir well - taste for seasoning and continue cooking for another 10 minutes on low heat... if you'd like it creamier still, add a little more heavy cream. You can eat as-is or put in a heatproof dish, sprinkle with parmesan or swiss cheese and bake in a 375 degree oven for 20 minutes or until the cheese is melted and golden.