Directions

1. Melt butter in a Dutch oven over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic until fragrant, about 1 minute.
2. Whisk in flour until lightly browned, about 1 minute.
3. Gradually whisk in heavy cream. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 7-8 minutes.
4. Stir in Parmesan, Dijon, lemon zest and nutmeg; season with salt and pepper, to taste.
5. Working in batches, stir in spinach until wilted, about 5-8 minutes.
6. Serve immediately.