Toast the mustard seeds, cumin seeds, and red pepper flakes in a dry pan set over medium heat for 1-2 minutes until very fragrant. Remove the seeds from the pan and put them into a mortar (or small food processor). Add the ginger, garlic, and a tiny pinch of salt to the spices, then use the pestle to gently crush everything into a rough paste. Set this mixture aside for the time being.

In a pan set over medium heat, warm the coconut oil. Add the onion, bay leaf, and a pinch of salt. Cook the onion for 5-7 minutes until it starts to turn golden brown. Once the onion has turned golden brown, add the spice paste and cook for about 1 minute. Add the coconut milk to the pan. Once the coconut milk comes to a simmer, add a pinch of salt and all of the collard greens. Cover the pot to allow the collards to cook down. Continue to cook the collards in this manner for 12-15 minutes until they are tender, stirring every few minutes.

When the collards are ready, taste and add more salt or pepper if desired. Serve with a squeeze of fresh lemon juice or a splash of apple cider vinegar. Serves 4-6 as a side dish or 2-4 as a main dish.