COLLARDS WITH TOASTED COCONUT

Collards with Toasted Coconut image

Provided by Louisa Shafia

Yield Makes 4 servings

Number Of Ingredients 11

1/4 cup unsweetened flaked coconut
1/4 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

Steps:

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.
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.