From the ArcaMax Publishing, ArcaMax Chef Newsletter:
http://www.arcamax.com/news/arcamaxchef/s-503711-936278
3 pounds fresh spinach, or 3 10-oz. packages of frozen
One third
cup butter
2 and one half cups milk
2 and one half cups
water
One eighth tsp. ground nutmeg
Salt and fresh ground
pepper
One half cup heavy cream
2 Tbsp. parsley,
chopped
7 Tbsp. fresh grated Parmesan cheese
Wash spinach, remove stems and then cook damp spinach in covered pan
over medium heat until just wilted. Drain and allow to cool. With
the frozen spinach, you can just let it thaw. Drain spinach and
squeeze to remove excess moisture, then chop. Heat butter in pan and
saute spinach for a minute or two. Add milk, water, nutmeg, salt,
pepper and heat to just boiling. Lower heat immediately to simmer and
cook for 5 minutes. Add the cream, parsley and cheese and serve
immediately.
The Skinny: Use low fat milk and fat-free Half and Half in place of
the cream.