For the Kale

1. Heat a Dutch oven or heavy-bottomed pot over medium. Add the coconut oil. When the coconut oil is hot, add the cumin seeds and fry until they release a roasted smell (about 30 seconds to 1 minute). 
2. Add the onion and cook until golden. (You may need to turn the heat down to medium low if your pan, like mine, traps a lot of heat.)
3. Right before the onion is done cooking, add the garlic and ginger pastes and fry for about 30 seconds, stirring constantly.
4. Stir in the diced tomato and then add the turmeric, cumin powder, and coriander powder. Keep stirring occasionally until the raw smell from the tomato disappears and the oil starts to separate from the tomato. 
5. Add the coconut milk and the water and bring to a boil. Add the kale and pinch of salt with each handful. Add the chickpeas. 
6. Turn the heat to low and cook covered for 15 minutes. Then remove the lid and cook uncovered for another 10 minutes or until the stems are tender and most liquid has evaporated.  

For the Grits*

1. Add 5 cups of water and 2 teaspoons kosher salt to a medium saucepan. Bring to a rolling boil. 
2. Slowly whisk in the cornmeal until only small clumps remain. 
3. Cook on low, stirring occasionally, for about 20 minutes or until the cornmeal drips off the spoon in something between a ribbon and a plop. 

To Serve 

1. Fill a plate or shallow bowl with a cup of grits. Top with 3/4 cup greens. Enjoy!