Catalan creamed spinach

Ingredients

• 2 kg of spinach
• 1 liter of liquid cream
• salt
• ground white pepper
• grated nutmeg and walnut
• 1.5 liters of water
• 2 hard-boiled eggs

Thoroughly wash the spinach under running water, chop it, and cook it in salted water.

Drain them thoroughly, then finely chop or mash them with a potato masher.

Place them in a saucepan over heat with the cream, pepper, salt, and a little grated nutmeg.

Reduce over low heat, stirring constantly with a wooden spoon, until the mixture thickens.

Serve in individual ramekins, decorated with slices of hard-boiled egg.