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In a large saucepan of rapidly boiling salted water cook fresh spinach 1 minute. Drain, squeeze out excess liqiud. Pat dry with paper towels. Coarsely, snip spinach with kitchen shears; set aside. For frozen spinach, drain well and squeeze out liquid.
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In large skillet, cook onion and garlic in hot butter 5 minutes. Stir in cream, pepper, salt, and nutmeg. Bring to boiling. Cook, uncovered, until cream begins to thicken. Add spinach. Simmer uncovered, 2 minutes or until thickened. Sprinkle with salt and pepper.
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