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Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This vibrant dairy-free side dish offers a refreshing twist on traditional greens, bringing together earthy collard leaves with the tropical aroma of toasted coconut. The combination of savoury soy sauce, tangy apple cider vinegar, and fragrant basil creates a complex depth of flavour that perfectly complements the natural bitterness of the greens. It is a light yet satisfying way to enjoy seasonal produce with a hint of Southeast Asian inspiration.

Packed with nutrients and healthy fats from virgin coconut oil and crunchy almonds, this recipe is an excellent choice for those seeking a wholesome, plant-forward accompaniment. It pairs beautifully with grilled fish or roasted chicken, making it a versatile addition to your midweek meal rotation. The contrasting textures of the tender leaves and toasted nut topping ensure every bite is deeply satisfying.

Ingredients for Collards with Toasted Coconut

35g unsweetened flaked coconut
60ml raw almonds
2 tablespoons virgin coconut oil
2 vitlöksklyftor, finhackade
3 bunches collard greens, centre 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 tesked fisksås
1 teaspoon reduced-sodium soy sauce
Koshersalt
Crushed red pepper flakes

How to make Collards with Toasted Coconut

Preheat oven to 177°C. 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.

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