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Soften oil in a big pot over medium warmth. Add onions and garlic; cook dinner, stirring sometimes, till softened, about 10 minutes. Stir in collards, then baking soda. Stir in coconut cream and coconut milk. Enhance warmth to medium-high; cook dinner, stirring often, till the collards are gentle, about 10 minutes.
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Puree the combination within the pot with an immersion blender (or in batches in an everyday blender) till easy (if desired, you can too go away some unpureed for texture). Season with salt and pepper.
