• 2 12 oz frozen spinach packages
  • 3 tbsp coconut oil, divided
  • 1 small yellow onion, diced
  • 2 tbsp ginger, grated
  • 4 garlic cloves, minced
  • 2 tbsp Moroccan spice
  • 1 14.5 oz can coconut milk, full fat
  • Pine nuts for garnish
  1. Heat the frozen spinach in a heavy large skillet over medium heat with a little bit of water until warmed through. Use a strainer to drain out any excess liquid, then add to a food processor and combine until pureed. Set aside.
  2. Heat 2 tablespoons of the coconut oil in the same skillet over medium heat. Add the diced onions, ginger, and garlic, and cook, stirring constantly, until the onions deepen in color, about five minutes. Reduce the heat and add a tablespoon of water, if needed, to prevent burning.
  3. Add the Moroccan spice blend and stir, cooking for 3-4 minutes until combined and fragrant.
  4. Add the reserved spinach to the mixture and stir well. Add another tablespoon of coconut oil and pour in the can of coconut milk. Cook for about 5 more minutes.
  5. Garnish with pine nuts and serve!