Preheat oven to 350 F. Toss collards with one teaspoon of maple syrup and the coconut oil. Bake on a baking sheet for 8 minutes or until crisp. Set aside. Combine berries, juice, and remaining maple syrup in saucepan and simmer for 5 minutes until berries pop. Remove from heat and stir in spices and rind. Cool to room temperature and then chill in a covered container for at least one hour. Drain off excess liquid if you prefer a thicker sauce. Garnish with collard crisps just before serving.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.