In a large skillet heat the oil and butter over medium/low heat.
Add in shallot to the pan and cook, stirring for 1 - 2 minutes.
Add the spinach to the pan, stirring well. Allow the spinach to cook, stirring occasionally until it's almost completely wilted and has shrunk considerably in volume. **Note - this will happen quickly.
Add the salt, pepper, and nutmeg to the spinach. Stir well.
Add the cream to the spinach and reduce the heat to low.
Stir in the strawberries and cook on low, stirring occasionally until the strawberries are heated through and warm but not mushy. Remove from heat.
Spoon the sauteed spinach and strawberries into a serving bowl and garnish with shelled pistachios.
Serve warm and enjoy!
Tools and equipment;
large skillet, paring knife, chef's knife, cutting board, measuring spoons, measuring cups, microplane (for grating nutmeg).