Step 1

Heat oil in a large Dutch oven or other heavy pot over medium-high. Add garlic and ginger; cook, stirring, until golden, about 1 minute. Add onion, season with seasoning salt (or kosher salt and pepper), and cook, stirring often, until onion is translucent, about 3 minutes. Add shrimp paste; cook, stirring, until slightly darkened, about 2 minutes.

Step 2

Add collard greens and Swiss chard ribs and stems to pot and cook, stirring, until wilted and beginning to soften, about 3 minutes. Add kale and Swiss chard leaves; cook, stirring, until wilted, about 3 minutes. Continue to cook until all greens are tender, about 4 minutes more. Add coconut milk and 5–8 chiles, depending on how spicy your chiles are and your heat preference. Increase heat to high; bring to a boil. Reduce heat and simmer until laing is thickened and flavors have come together, 8–10 minutes. Stir in vinegar; season with seasoning salt (or kosher salt and pepper) if needed.

Step 3

Serve laing topped with more sliced chiles if desired.