1. Heat a deep skillet or Dutch oven over medium heat. Chop chard stems, discarding bottom ½-inch of each. Once the skillet is hot, add the olive oil, swirl to coat, and add the chard stems and onion. Sauté, stirring occasionally, until onion is translucent, about 8 minutes.

2. Add the garlic, ginger, and spices and cook, stirring frequently, until fragrant, 1-2 minutes.

3. Add the chard and spinach leaves (with a little water from washing still clinging to the leaves) to the skillet. If your leaves are dry add 2-4 tablespoons of water. Cover and cook for a minute, then stir, cover and cook another minute, repeating until all the greens are wilted. Continue to cook covered, stirring occasionally, until greens are tender to your liking, 8-10 minutes total. There should be a little liquid in the pan, but if you’ve got a lot, remove the lid for the last 2-3 minutes of cooking to allow some to evaporate.

4. If using, add the coconut milk, stir to combine, and allow to warm through. Serve greens immediately with the juices.