Brown the beef in a skillet over medium/high heat until cooked through. Remove to a plate, then add mushrooms and onion to the skillet and sauté until softened, about 3-5 minutes. Add in coconut milk, bone broth, spices and bring to a simmer, stirring occasionally.
Add meat to the mushroom sauce and season with extra salt, if needed. Set aside.
In a separate skillet over medium/high heat, sauté the chopped greens in coconut oil for 2-3 minutes, then add bone broth, garlic, and sea salt and cover for 5-6 minutes, stirring occasionally, until greens are cooked and softened.
Serve by scooping the prepared Instant Pot Cauliflower Squash Purée into bowls, then topping each serving with cooked beef and greens.
Notes
~The second time I made this, I replaced the cabbage with sauerkraut and it was delicious, too! Use whatever greens you like or have on hand!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/creamy-beef-greens-bowls/