Heat the oil in a large pot over medium heat. Add the garlic and ginger. Cook, stirring, until fragrant, 2 to 3 minutes. Add the collard greens and cook, stirring frequently, until wilted and crisp-tender, 6 to 8 minutes. Add the coconut milk, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to coat. Serve topped with the peanuts.
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