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1
Bring the coconut milk and soy sauce to a boil in a small saucepan. Remove from the heat and stir in the mustard and crumbled bacon.
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2
Heat the olive oil and butter in a large pot over low heat. Add the garlic and slowly toast to flavor the fats, about 5 minutes, then discard. Add the collard greens to the pot and cook, stirring frequently, until the greens start to wilt. Stir in the coconut milk mixture and cook, partly covered, until the greens are tender and the sauce has thickened, about 20 minutes.
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3
Preheat the broiler. Oil a 9-x-13-inch baking dish.
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4
Melt the butter in a large pot over medium-low heat. Add the shallots and cook until they're tender and golden brown, 8 to 10 minutes. Add the minced garlic and flour and cook, stirring, for 1 minute. Slowly whisk in the heavy cream and milk, making sure there are no lumps. Bring to a boil. Reduce the heat to low, then add all the cheeses and the creme fraiche. Whisk until the cheeses are melted and fully incorporated into the sauce. Mix in the nutmeg, mustard, and salt and white pepper to taste.
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5
Add the cooked pasta and collard greens to the sauce and toss to combine. Transfer to the baking dish.
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6
Put all the ingredients in a food processor and process until the herbs are minced. Sprinkle the topping over the pasta. Broil until the topping is golden brown, 5 to 8 minutes. Serve immediately.
