Creamed Spinach

3 pounds fresh spinach, stems discarded, coarsely chopped (about 24 packed cups)
3 tablespoons unsalted butter
1 1/2 small onions, minced
3/4 cup heavy cream
Pinch of freshly ground nutmeg
Kosher salt and freshly ground black pepper

Wash the spinach and drain in sieve. Don't dry the spinach--leave the water clinging to the leaves.

Heat a large skillet over medium-high heat. Add the wet spinach and cook, stirring occasionally, just until wilted. Transfer the spinach to the sieve and press out as much liquid as possible.

Heat the butter in a large skillet over medium heat. Add the onion and cook, stirring, until soft, about 4 minutes. Stir in the spinach, cream, and nutmeg and season with salt and pepper. Cook the spinach, stirring occasionally until most of cream is absorbed, about 4 minutes.