Just made this as written. Don't skip the steps and definitely have the chilies, coconut and cilantro to top the final platters. I started on the stove top, moved the pot to the oven and then left it warming until serving time. Even better on day 2. If you don't like collard greens then this is the dish to try - the collards are mild, tender and non-invasive. I might make it without the chicken when I want to offer comfort food, vegan-style by adding red quinoa and bite-sized chunks of butternut squash.
Do you think Kale would hold up instead of collards? (I love kale but not collard greens).