Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.
Provided by @MakeItYours
Number Of Ingredients 11
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.
- Per serving: 200 calories, 16 g fat, 7 g fiber
- Nutritional analysis provided by Bon Appétit
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