Heat a medium sized sauce pan over medium-high heat. Add clarified butter. Then add in diced onion. Saute onion for 3 minutes then add in cauliflower "rice". You can use the frozen or fresh versions of this. You can also make your own riced cauliflower for this.
Saute the cauliflower with the onion for another 2-3 minutes.
Add in salt, broth and coconut milk. Bring to a boil and then quickly reduce heat to a simmer. Let "grits" simmer for 30-40 minutes, until most of the liquid is evaporated and the cauliflower is tender and creamy. Salt to taste.
While grits are simmering, prepare the collards. Start by heating a large pot or Dutch oven over medium-high heat.
Add the chopped bacon to the pot. Cook until bacon is crisp.
Remove bacon from the pan and pour off the bacon drippings, leaving a tablespoon of bacon grease in the pot.
Add the onions to the pot and cook for 3 minutes until they start to soften.
Add in the collard greens and stir well. When they just being to wilt, add the garlic and 2 cups of chicken broth.
Add the bacon back into the pot. Add salt and pepper. Stir well.
Then cover the pot and simmer for 30-45 minutes, or until your favorite consistency. I tend to like mine on the crunchier side, so I usually do about 30 minutes. You can also add more broth is you want more pot liquor.