Pre-heat oven to 400F degrees. Add the tomatoes to a small baking dish. Season with oil, rosemary, salt and pepper and roast for about 20 minutes.

Remove the thick skin from the yucca root and cut into slices, than cut each slice into quarters. Bring to a boil with a pinch of salt. The water level does not need to cover the yucca completely. Boil for 15-20 minutes or until fork tender. Remove the soft yucca from the stove and drain the remaining liquid. Place the yucca chunks in a small bowl and mash. I used a table folk to mesh the yucca. Add the butter and coconut milk and continue to mash until you reach a smooth consistency.

Add the pistachios to a food processor and blend until it reaches a grainy consistency. Add the garlic, oil, salt and pepper and process for another minute until a paste like mixture.

Wash the leaves throughly, remove the steams and pile the leaves on top of each other. Roll them tightly like a cigar and slice them thinly (it really depends on your preference). Bring them to the steamer for 7-9 minutes. Meanwhile heat the oil in a sauce pan, add the pressed garlic (you can also use a mortar and pestle to mash the garlic). Add the collard greens, season with salt and sauté for about 3 minutes, stirring through.