In 12-inch sauté pan on Wolf cooktop over medium high heat, melt butter and allow to brown slightly. Stir in shallots and nutmeg and cook about 1 minute or until shallots are cooked through. Add spinach in large handfuls, stirring well after each addition. When all spinach is wilted and cooked through, remove from heat and place in a colander. Place cream, salt and pepper in the same pan and bring to a gentle boil. Reduce heat to medium low and continue to boil about 3 minutes or until the cream is reduced by half. Press excess liquid from spinach and add to cream mixture. Adjust salt and pepper if desired. Serve warm.