Curry Salmon and Greens

Directions

1. Season salmon with salt and pepper and set aside. Trim woody stems and ribs from chard.
2. Wash in a sink of water, agitating to allow grit to sink to the bottom.
3. Remove leaves and place in a loosely covered microwave-safe container.
4. Microwave on high for 1 to 2 minutes or until just wilted.
5. Coarsely chop leaves and set aside.
6. Leaves can also be blanched in a large pot of boiling water until just wilted.
7. In a large nonstick stockpot, heat oil over medium heat and cook onion, jalapeno, garlic and ginger, stirring frequently, until fragrant and onion is soft, about 4 minutes.
8. Add coconut milk, lime juice, fish (or soy) sauce, brown sugar and hot sauce.
9. Bring to a simmer (do not boil).
10. Add salmon and tomatoes, return to a simmer.
11. Reduce heat to low, cover and simmer for about 3 minutes.
12. Stir in greens and simmer until salmon is just cooked through, about 3 more minutes.