Heat a large saucepan or Dutch oven over medium high heat.
Add the garam masala and turmeric and heat until fragrant, about 2 minutes, stirring to make sure that the spices do not burn.
Add both oils to the pan, stirring to make sure that the spices and oils completely mix.
Add the collard greens and salt and toss to coat in the oil.
Cover the pan and cook until the greens are wilted, about 5 minutes.
Remove from the heat and mix in the chopped cilantro.
*Garam Masala: Store bought or as follows.. 2 tbsp each cumin, coriander and cardamom seeds, 1 tsp. whole Cloves2 tbsp Black Peppercorns 1 small stick Cinnamon
Grind all ingredients in a spice grinder or mortar and pestle.