A South Asian-inspired solution for Swiss chard that works with just about any All-Purpose blend.
Clean and rinse the Swiss chard. Separate the stems and leaves. Dry the leaves in a salad spinner or on a paper towel.
Cut the stems in ¾ inch sections. Chop the leaves roughly.
Heat a large, thick-bottomed pot over medium. Add the onion and oil and cook until the onion just begins to soften and smell.
Add the garlic, ginger, turmeric, Maras pepper, pepper, and spice blend. Stir well and cook for one minute.
Add the Swiss chard stems and tomato paste. Cook, stirring occasionally, until the chard stems are soft (4-5 minutes).
Add the chopped leaves, coconut milk, coconut paste and salt. Continue to cook, stirring on occasion, until the leaves are well cooked and simmering in a light, satiny sauce.