Combine the coconut milk, cashews, lime juice, and salt in a blender and pureé until smooth and creamy. Set aside.
Rinse, stem and coarsely chop, kale, or Swiss chard and set aside. Heat the oil in a saucepan and add the asafetida, then chili and fry for a minute. Add the turmeric and sauté for 30 seconds.
Add the greens, cover and cook on medium-high heat until just tender, stirring often. This will take only 2 to 3 minutes for spinach or Swiss chard, and 6 minutes for the kale.
Pour in the cashew mixture. Stirring to evenly coat the greens. Add water gradually and mix through.
Serve warm or at room temperature.