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1
Wash the spinach in three successive changes of cold water, agitating thoroughly at each change. Remove any remaining thick stems. The water at the final rinse must run free of grit and sediment.
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2
Bring a large pot of well-salted water to a rolling boil. Plunge the spinach in and push it beneath the surface with a spider. Blanch for 60–90 seconds — no longer. Drain immediately and refresh in iced water. The leaves must hold their vivid, jewel-like green; any shift toward olive-drab signals over-cooking.
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3
Once the spinach is fully cold, squeeze it in successive handfuls with maximum pressure. Every drop of water must be expelled. This pressing is where the dish lives or dies: spinach that retains moisture will dilute the cream to a thin, unsatisfying sauce and pale the colour. The pressed mass should feel dense and almost dry to the touch.
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4
Chop the pressed spinach finely on a board, or pass it through a sieve for a smoother result.
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5
Melt 40 g of butter in a heavy saucepan over medium heat. Add the chopped spinach and stir continuously for 3–4 minutes to drive off any residual moisture. The spinach is ready when it begins to catch very slightly on the pan, indicating all remaining water has gone.
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6
Add the 150 ml of double cream in two additions, stirring constantly between each. Allow it to reduce and bind with the spinach. The preparation is done when the cream clings thickly to the spinach and does not pool at the base of the pan.
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7
Season with salt, white pepper, and freshly grated nutmeg. Finish with a final knob of butter stirred in off the heat for sheen. Taste and adjust seasoning. The finished dish should be deep green, thick enough to hold its shape on a spoon, and carry the warm, mineral depth that only nutmeg brings to spinach.