Lunch: Collards with Toasted Coconut

Recipe by Louisa Shafia Shredded coconut, which is cut more finely than the thick flaked type called for here, will work in a pinch.

This recipe includes fertility superfoods such as:

Apple Cider Vinegar, Basil

Health and fertility benefits of Collards with Toasted Coconut

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full) Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

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.

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