Heat oil in large pot over medium heat then add onions and sauté for about 2-3 minutes, until it’s softened. Add garlic and ginger and cook for about 1-2 minutes stirring to prevent it from burning.
Next add collard greens and cook and for about 5-10 minutes stirring frequently. Once the greens have wilted a bit, add coconut milk, chicken broth, chicken bouillon, black pepper, red pepper and salt.
Bring to a boil then turn the stove down to simmer and cook for 1 to 1 ½ hours until the liquid has reduced and thickened and the greens are tender.