Collards with Toasted Coconut

Ingredients

• 0.3 cup almonds raw
• 1 teaspoon apple cider vinegar ()
• 1 cup basil fresh
• 2 tablespoons coconut oil 
• 3 bunches collard greens cut into 1" strips ( 16 cups)
• 1 teaspoon fish sauce 
• 2  garlic clove finely chopped
• 4 servings kosher salt 
• 1 teaspoon soy sauce reduced-sodium
• 4 servings pepper red crushed
• 0.3 cup coconut flakes unsweetened flaked

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 350°F.
2. Spread out coconuton a small rimmed baking sheet and toast,tossing occasionally, until golden, about5 minutes; transfer to a plate.
3. Spread out almonds on same bakingsheet and toast, tossing occasionally, untilgolden brown, 8–10 minutes.
4. Let cool,then coarsely chop.
5. Heat oil in a large skillet over medium-highheat.
6. Add garlic; cook, stirring, until fragrant,about 30 seconds.
7. Add collard greens ahandful at a time, tossing until wilted betweenadditions. Cook, tossing occasionally, untiljust tender, about 5 minutes longer.
8. Add basil,vinegar, fish sauce, and soy sauce; seasonwith salt, red pepper flakes, and more vinegar,if desired.
9. Serve topped with coconut andalmonds.
10. Per serving: 200 calories, 16 g fat, 7 g fiber
11. Bon Appétit