Collards with Toasted Coconut

Ingredients

• •¼ cup unsweetened flaked coconut
• •¼ cup raw almonds
• •2 tablespoons virgin coconut oil
• •2 cloves garlic
• •3 bunches collard greens
• •1 cup fresh basil leaves
• •1 teaspoon apple cider vinegar
• •1 teaspoon fish sauce
• •1 teaspoon reduced-sodium soy sauce
• •to taste Kosher salt
• •to taste Crushed red pepper flakes

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Spread out coconut on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

   5 min

2. 2.

   Spread out almonds on same baking sheet and toast, tossing occasionally, until golden brown, 8-10 minutes. Let cool, then coarsely chop.

   10 min

3. 3.

   Heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add collard greens a handful at a time, tossing until wilted between additions. Cook, tossing occasionally, until just tender, about 5 minutes longer. Add basil, vinegar, fish sauce, and soy sauce; season with salt, red pepper flakes, and more vinegar, if desired. Serve topped with coconut and almonds.

   8 min