Step 1

To peel fresh ginger, rub the skin off with the edge of a spoon. Then grate.

Step 2

After rinsing your chard, carve the rib out from the leafy green and set aside. Chiffonade the greens or chop into bite sized pieces.

Step 3

Dice the onion and chard ribs finely, and mince garlic.

Step 4

Sauté diced onion and chard rib in coconut oil over medium heat until onion is translucent. Add the garlic and squash and cook for an additional minute.

Step 5

Stir in coconut milk, harissa paste, ginger and salt, then bring to boil. Cover, reduce heat to medium-low, and simmer until squash is almost done, about 10 minutes.

Step 6

Uncover the pan and raise heat, stirring occasionally until most of the liquid has evaporated and and the sauce has thickened.

Step 7

Add chard leaves wilt, turning occasionally, about 5 minutes.

Step 8

Serve hot.