The great thing about this recipe is that it acts as both a sauce and a vegetable. It’s delicious served with lamb, beef, and chicken.
Melt the butter in a large skillet over high heat, then add in the baby spinach and cook for 2 minutes. Pour the half and half over the spinach and let cook for 5 minutes (you will see the cream thickening). Scatter the nutmeg over and season with salt and pepper, to taste. Transfer to a warm serving bowl and serve.