If you love fresh spinach, you will love this recipe that I found on Paula Deen's website. I had to double this recipe for Easter Dinner and should have tripled it because it disappeared too quickly. I think I was surprised a little that it did disappear so fast but maybe because it was made fresh it went over so well. I look forward to having this again. Great recipe!!! ----- It has a much more delicate flavor instead of canned spinach and the fresh nutmeg is a wonderful touch.
IN a medium saute pan over medium-high heat, melt butter and then add the olive oil. Mix in the onions and garlic. Cook for 2 minutes until soft. Add the steamed/chopped spinach and warm through. Add the salt, nutmeg and the heavy cream. Mix well. Cook until liquid reduces by half, roughly 3 to 4 minutes.
(I didn't mince my onions but they are chopped instead (as you can see in the pic above) and I didn't let it cook down to half because I wanted a little more sauce too.)