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.

6 servings

23 min

Published October 4, 2025

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

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

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

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

10 min

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