Collards with Toasted Coconut
['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']
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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