Creamed Spinach

Last night for dinner, I was going to make my Flourless Spinach Soufflé, the recipe for which can be found here.  The problem was that I had two other menu items being cooked at different temperatures in both of my two ovens.  It occurred to me at the last minute that the soufflé was to be baked at yet a third temperature and not having a third oven,  I decided to try my hand at creamed spinach which is a stove-top endeavor.  It also occurred to me that the ingredients for both recipes were almost identical.  All I did was substitute the eggs in the spinach soufflé for white wine in the creamed spinach.  The results were outstanding, and this is better than anything you'll find in the frozen food section of your grocer.  In fact, I've had creamed spinach at some really fine high-end steak houses, and I think this recipe would compete with any of them.

Avocado oil hasn't been readily available very long and I'm realizing that, although expensive, it is a more complex oil for cooking than olive oil, deeper and richer flavor, and also has a much higher smoking point.  I would not substitute it for olive oil in every dish, but this is one where I think avocado oil made a difference. You can use olive oil if you wish.

Ingredients
10 oz package pre-washed baby spinach
1/2 tsp minced garlic
1/4 cup dry white wine
1/4 cup heavy cream
1/4 cup grated Parmesan cheese (like, Kraft green can)
1/8 tsp nutmeg
2-3 tbsp avocado oil
salt & pepper to taste 

The Recipe
Heat the avocado oil over medium heat in a sauce pan large enough to accommodate the spinach. Sauté until the greens collapse and continue to cook until there is very little water left behind.

Add the garlic and sauté for a minute, then add the wine and heavy cream.  Bring the liquid to a simmer and add the Parmesan cheese.  Stir constantly until the liquid has almost all evaporated and the spinach has taken on a smooth, creamy texture.  Season with the nutmeg, salt and pepper, and serve immediately. This recipe makes two, small servings.