Collards with Toasted Coconut
A flavorful Asian-inspired collard greens dish featuring toasted coconut, almonds, and fresh basil, finished with a savory combination of fish sauce and soy sauce.
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.
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.
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.
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