Bring a large pot of water to a boil. Add the kale, and cook until bright green and just tender, about 2-3 minutes. Drain, rinse in cold water, squeeze dry, and give kale a good chop.
In a pan over medium heat, melt the coconut oil. Once hot, add the garlic, ginger, and chiles (if using) and cook until garlic begins to brown, about 1-2 minutes.
Add the chopped kale, and cook another 1-2 minutes. Stir in the coconut milk, and continue to cook, stirring occasionally, until coconut milk has thickened and soaked into the greens, about 2-3 minutes. Stir in the salt, adding additional salt to taste if needed. Serve immediately.