instructions Heat the olive oil and butter in a large straight-sided pan over low heat. Add the garlic, and slowly toast until pale golden brown, about 10 minutes. Be careful not to let it burn. Lift the garlic out of the oil with a slotted spoon and set aside.
instructions Add the collard greens and cook, stirring frequently, until the greens start to wilt. Stir in the coconut milk mixture and cook for about 20 minutes, until the greens are tender and the sauce has thickened.
ingredients Salt 4 cups very thinly sliced Bok Choy (about 2 heads)
instructions In a separate pot bring 3 cups of salted water to a boil. Blanch the bok choy, and fold into the collard greens during the last minute of cooking. Stir in the reserved garlic into the greens and serve.