This is a standard side dish at our holiday gatherings. The fresh green flavor of spinach, dusted lightly with grated cardamom and nutmeg, and cooked with garlic and cream, is the perfect accompaniment to roast turkey. The spinach can be made ahead of time and reheated just before serving.
 
Serves 6

3 tablespoons olive oil
2 large cloves garlic, finely chopped
Four 5-ounce bags baby spinach, 20 ounces
Sea salt and freshly ground pepper
About 1/2 teaspoon ground nutmeg
About 1/4 teaspoon ground cardamom
2/3 cup heavy cream
Heat a large, heavy skillet over high heat. Add half the olive oil. When hot, add half the garlic. Begin adding spinach to the skillet by large handfuls, stirring as you go, and adding additional spinach until half the spinach is in the pan. Season with salt and pepper. Cook, stirring, until all spinach is completely wilted, about 5 minutes total. Transfer spinach to a large plate and repeat with remaining olive oil, garlic, and spinach. Add second batch of cooked spinach to plate.
Place a plate of equal size on top of the spinach. Squeeze the two plates together carefully over the sink to rid spinach of all excess liquid. Chop spinach and return to pan.
Over medium heat, stir spinach to release any additional liquid. Add nutmeg, cardamom, and cream, stirring to combine. Bring cream to a simmer, reduce heat to low, and cook spinach, stirring occasionally, for another 5 minutes. Taste for seasoning and add additional nutmeg, cardamom, salt, or pepper as needed.
Creamed spinach may be made up to 4 hours ahead, refrigerated, and reheated in a skillet over medium heat just before serving or placed in a small casserole and placed in a preheated 350 degree oven for about 10 minutes, or until simmering.