Coconut Cranberry Spinach (plant-based, gluten-free)
This is a bright and grounding side dish based on a recipe from Tanzania (called mchicha wa nazi). It has spinach, onions, and cranberries simmered in coconut milk. We served it over rice and lentils, but it would really go well with whatever else you’re making for dinner. It’s too good not to try it!For today's inspiration, here is what my teacher Sister True Dedication posted after Thich Nhat Hanh's passing:"The universal dharma door is openThe sound of the rising tide is clearAnd the miracle occursA beautiful child is bornIn the heart of a lotus flowerA single drop of this compassionate nectarIs enough to bring back the streamsTo mountains and to rivers"A cloud never dies. Death is just a continuation, a transformation. New life is all around.
Ingredients
- 1 Tbsp coconut oil or olive oil
- 1 onion, chopped
- 1 bunch spinach, chopped (or 1 pound of baby spinach leaves)
- ½ can coconut milk
- 1 cup dried cranberries
- Salt and pepper to taste
Directions
- Peel and chop the onion. Wash the spinach. Assemble the ingredients.
- In a large pan, heat the oil over medium-high heat, then add the onion. Cook for 5-10 minutes until it gets soft and translucent but not too brown.
- Add the chopped spinach and stir to combine, then add the cranberries and mix them in. Add the coconut milk, stir, and let simmer for a few minutes until the spinach has wilted.
- Taste for seasonings and add salt and pepper as needed. Serve hot over rice and lentils or on its own. Enjoy the nourishing deliciousness!
Notes
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love!
Facebook comment from Caryn: Making coconut cranberry spinach today!
Surprisingly flavorful from such few ingredients!
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