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!