Creamed Parmesan Spinach

Place about 2 pounds of the wet spinach in a large Dutch oven over medium-high heat; cover and cook 5 minutes, stirring once, until wilted. Stir in the remaining 2 pounds spinach and cook until all spinach is wilted and tender, about 5 minutes longer. Drain in a colander and rinse under cold water. Squeeze out all excess water from spinach, in batches. Transfer to a cutting board and chop coarsely. Set aside.

Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until translucent and soft, about 10 minutes. Add cream and nutmeg; continue to cook until cream reduces a bit and thickens, about 3 minutes.

Stir in spinach; continue to simmer until most of the cream has been absorbed into spinach, about 15 to 20 minutes. Stir in Parmesan, salt, and pepper.