Heat the lard in a frying pan and sauté the green onion for about 2-3 minutes.
Add the chard and spinach leaves, water and the salt and pepper to taste.
Bring to the boil and let it simmer for 15 minutes.
Remove from heat and place chard-spinach mixture in a food processor. Blend until smooth.
Pour the coconut milk and blend until creamy.
Serve immediately.