Collards With Toasted Coconut

1. 1

   Preheat oven to 350u00b0F. Spread out coconut on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 5 minutes; transfer to a plate.

2. 2

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

3. 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.

No additional tips available.