Thaw frozen spinach overnight in the fridge or in the microwave on high power for 2-3 minutes.
Thoroughly squeeze spinach dry and set aside.
In a 10-inch skillet, combine cream, garlic powder, onion powder, and nutmeg. Simmer over medium-high heat 3-4 minutes or until thickened.
Stir in spinach and cook until heated through, about 3 minutes. Season with salt and pepper.
Notes
*If using fresh spinach, add it to a 10-inch non stick skillet with 1 tablespoon of water. Cook over medium heat until wilted, about 5 minutes. Remove from the skillet and chop.
For an extra creamy side, mix in some cream cheese while the sauce is cooking.
Keep leftover creamed spinach in an airtight container for up to 3 days in the refrigerator.