Cook the bacon in a large skillet until crisp. Drain on paper towels, then crumble into small pieces.
Combine the oil and butter in a small saucepan, add the garlic and bring to a simmer over low heat. Reduce the heat and cook for 10 minutes, or until the garlic is golden brown, taking care not to let it burn. Remove the garlic with a slotted spoon and set aside; reserve the oil.
In another small saucepan, bring the coconut milk and soy sauce to a boil. Remove from the heat, and stir in the mustard and bacon.
Heat 2 tablespoons of the reserved garlic oil in a large skillet over high heat. Add the collard greens and bok choy; cook, stirring frequently, until the greens start to wilt. Stir in the coconut-milk mixture, and cook until the greens are tender and the sauce has thickened. Add reserved garlic.
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