from Chef Marcus Samuelsson
6 bacon slices
1/2 cup coconut milk
1/4 cup soy sauce
1 tablespoon grainy mustard
3 tablespoons olive oil
1 tablespoon unsalted butter
4 cloves garlic, peeled and halved
4 cups (about 2 bunches) collard greens, very thinly sliced
4 cups (about 2 heads) bok choy, very thinly sliced
Cook the bacon in a large skillet until crisp. Drain on paper towels, and crumble into small pieces. Set aside.
In small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat and stir in the mustard and crumbled bacon. Set aside.
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.
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.