Cut off the bottoms of the collard stalks, then coarsely chop the leaves and stems and set aside. 

Cut of the bottoms of the scallions, then thinly slice the white and greens.

Melt the butter with the oil in  a large wok or skillet over the medium-high heat. Add the scallions and saute for 1 minute. 

Add greens and saute for another minute, stirring well incorporate, then add the coconut milk and soy sauce and bring to a simmer.

Lower the heat to medium-low and simmer, uncovered, stirring frequently, until the collards reach your desired doneness – 7-to 10 minutes., or longer if you like your greens more tender. Season with salt and pepper and serve