Collards with Toasted Coconut

Name: Collards with Toasted Coconut
Yield: 4 Servings
Ingredients: ¼ cup unsweetened flaked coconut; ¼ cup raw almonds; 2 tablespoons virgin coconut oil; 2 garlic cloves, finely chopped; 3 bunches collard greens, center ribs and stems removed, leaves cut into 1” strips (about 16 cups); 1 cup torn fresh basil leaves; 1 teaspoon (or more) apple cider vinegar; 1 teaspoon fish sauce; 1 teaspoon reduced-sodium soy sauce; Kosher salt; Crushed red pepper flakes

Louisa Shafia4 ServingsSource

collard greens coconut quick easy side dairy-free dinner do not show on encore

Ingredients

¼ cup unsweetened flaked coconut

¼ cup raw almonds

2 tablespoons virgin coconut oil

2 garlic cloves, finely chopped

3 bunches collard greens, center ribs and stems removed, leaves cut into 1” strips (about 16 cups)

1 cup torn fresh basil leaves

1 teaspoon (or more) apple cider vinegar

1 teaspoon fish sauce

1 teaspoon reduced-sodium soy sauce

Kosher salt

Crushed red pepper flakes

Method

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

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

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.