2bunches of greens - Swiss chardkale, or spinach - leaves roughly shredded, with the chard stems cut into ½-inch pieces
4garlic clovesfinely grated
12½-inch piece fresh ginger, peeled and finely grated (about 1 ½ teaspoons)
¾teaspoonred-pepper flakes
113-ounce can full-fat coconut milk, 2 tablespoons coconut milk reserved
Fine sea salt and freshly ground black pepper
1tablespoonlime juice plus 1 limecut into 4 wedges for serving
1 ½teaspoonsfish sauce
FOR THE TOMATO AND TOFU TOPPING
3tablespoonsvirgin coconut oil
½teaspoonhot smoked paprika
½teaspoonground turmeric
Splash of tamari
1bag cherry tomatoesabout 1-2 cups
1block tofucubed
fresh basil, for garnish (optional)
Instructions
Start with the greens: Heat the coconut oil in a large saucepan over medium-high. Once hot, add the onion and cook, stirring occasionally, until slightly softened but not colored, 2 to 3 minutes. Add the chard stems, garlic, ginger and red-pepper flakes, and cook, stirring often, for 3 minutes, or until fragrant. Add the shredded chard and other greens leaves, one large handful at a time, stirring each batch to wilt before adding the next. (They won’t seem to fit at first glance, but don’t worry; they’ll cook down.)
Pour in the coconut milk along with ½ teaspoon salt and a good grind of pepper, and bring to a simmer. Turn the heat down to medium and cook, stirring often so the bottom doesn’t scorch, for 30-50 minutes, or until the mixture is thick and the coconut milk almost completely reduces. Off the heat, stir in the lime juice and fish sauce, and set aside.
Meanwhile, make the topping: To a medium skillet, add the coconut oil and melt over medium heat. Add the paprika, turmeric, and tofu. Cook for about 10 minutes. Add the tomatoes, 3 tablespoons water and ¼ teaspoon salt and cook, stirring occasionally, for 15 to 18 minutes, or until the tomatoes have burst and softened but still retain their shape. Keep warm on low heat.
When ready to serve, transfer the coconut greens to a large shallow serving bowl and spoon the tomato and tofu mixture on top. Garnish with fresh basil leaves if desired. Serve with the lime wedges to squeeze alongside.