Melt the coconut oil in a medium, deep pan and add the sliced onion. Cook on a low heat for 6 minutes, then add the garlic and cook for another 3-4 minutes until lightly colored.
Sprinkle the spices into the oil, throw in the cinnamon stick halves and stir for 1 minute.
Now add the pumpkin purée and coconut cream, together with ½ cup filtered water and mix well. Turn the heat up to medium and allow the mixture to simmer briskly for 3 minutes until it is starting to thicken.
Now add the collards and cook for a further 5 minutes or until wilted and tender. Taste the sauce and add salt to your liking.
Transfer to a serving bowl and squeeze the lemon or lime wedges over the top.
Notes
Put a can of coconut milk in the fridge at least the night before. Turn the can of refrigerated coconut milk upside down, open with a can opener and pour the watery liquid off into a separate jug. You can use this for smoothies or soups. The cream is what is left behind.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/creamy-collards-garlic-spices/