• ¼ cup coconut oil
• 2 medium sweet onions, sliced
• 5 cloves garlic, peeled
• 2 bunches collard greens, stems removed and cut into 2- to 3-inch strips (about 10 cups)
• ½ teaspoon baking soda
• 1 (13 ounce) can coconut cream
• 1 (13 ounce) can coconut milk
• 1 teaspoon salt
• ½ teaspoon ground pepper, or to taste

Directions

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