Season the beef with salt and pepper, thyme and parsley.
Heat 2 tablespoons coconut oil in a large skillet over high heat.
Sear beef for 2 minutes on each side then place in a large crock cooker. In a medium bowl mix the next 4 ingredients (garlic through broth).
Pour sauce over the beef and cover.
Cook on LOW for 5 to 8 hours, until beef is very tender and light pink in the center. Let cool for 15 minutes.
Preheat oven to 450 degrees.
In a large bowl toss the kale, collards and bacon with the remaining coconut oil and salt and pepper to taste.
Pour greens onto a rimmed baking sheet and cook for 10 to 15 minutes, until leaves are crispy, stirring occasionally.
Shred beef with two forks and serve with crispy greens.