Ingredients

• 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

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