Begin by preparing the spinach with care, as this foundation step guarantees the best texture and flavor. Cut away any coarse outer leaves and stalks from 1½ lb (750g) of fresh spinach and discard them, then wash the spinach thoroughly in plenty of cold water. This removes any grit or dirt that might jeopardize the final dish.
Once cleaned, melt 3 tbsp of butter in a saucepan over medium heat. Add the damp spinach and stir continuously until it has absorbed all the butter and wilted down considerably. This process takes just a few minutes and transforms the fresh leaves into a silky base.
Next, incorporate the creamy elements that define this dish. Add half of the ½ cup of full-fat crème fraîche to the wilted spinach and season with ¼ tsp of grated nutmeg along with salt and black pepper to taste.
Stir well to combine all ingredients evenly, then heat through for another minute or two until the mixture is warmed throughout. The nutmeg should distribute evenly to provide its subtle, warming note to every spoonful.
Transfer the creamed spinach to a shallow ovenproof dish and pour the remaining crème fraîche over the top in an even layer.
Sprinkle 1–2 tbsp of freshly grated Parmesan cheese across the surface. Place the dish under a hot broiler for a few minutes until the top is lightly browned and the cheese is melted and golden.
Watch carefully to prevent burning, as broilers vary in intensity. Serve the creamed spinach hot as a luxurious side dish alongside roasted meats or fish.
