This is so simple and delicious that you'll want to double and triple the recipe. Keep in mind that huge bunches of spinach dwindle down to nothing when you cook them. I've included a dairy-free version for those who are allergy-conscious or would just prefer to use less milk for some other reason.
2 large bunches of fresh spinach
1 cup whole milk
2 Tbsp salted butter
nutmeg and/or freshly ground pepper to taste
In a large pot with a steamer basket, lightly steam spinach until it is just wilted.
Run spinach immediately under cold water to stop the cooking process.
Squeeze as much of the water as you can from the spinach and chop roughly.
Pour the milk and butter in a saucepan over medium heat.
Add the spinach and bring to a boil.
Bring heat back to medium-high and cook, stirring frequently, until the spinach has absorbed a lot of the milk and is pretty thick. Because this is milk and not cream, there will still be some liquid left in the pot.
Sprinkle with nutmeg and pepper.
Note: If you want to make vegan/pareve creamed spinach,it will take a little bit more work. You can use 1 1/2 c of rice or soy milk and vegetable (not olive) oil instead of butter. Heat the oil until it is very hot, add 1-3 Tbsp flour and cook until just golden. Slowly add milk alternative, stirring constantly. When flour and milk are completely combined and velvety looking, add spinach to pot and bring to a boil. Cook, stirring frequently, until the spinach has absorbed most of the liquid. Season to taste with nutmeg, salt and pepper.