Spinach the Moroccan way, following Mallow style, or what we call in Morocco Bakkoula. A delicious blend of greens, olives, and spices. yum!Common mallow (khoubiza or bakoula) grows wild in Morocco, and it's not unusual to see people gathering the leaves from fields, empty lots or wherever else they might find them. They're also sold in large bunches in souks. The leaves are chopped, steamed and then sauteed with olive oil, spices, olives, and preserved lemons. The resulting cooked salad is eaten as a dip with Moroccan bread.