Toasted Collard Greens & Coconut Salad

Name: Toasted Collard Greens & Coconut Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 2 bunches collard greens, large ribs removed, cut in chiffonade (about 6 lightly packed cups); 118 milliliters extra virgin olive oil; 355 milliliters unsweetened large-flake coconut; 4 servings Kosher salt and freshly ground pepper, to taste; 3 Tbsps low-sodium soy sauce; 473 milliliters cooked quinoa or other whole grain, still warm or reheated; 2 teaspoons toasted sesame oil

The recipe Toasted Collard Greens & Coconut Salad is ready in around 45 minutes and is definitely an excellent gluten free, fodmap friendly, and vegan option for lovers of Southern food. For $1.82 per serving, you get a main course that serves 4. One serving contains 816 calories, 18g of protein, and 55g of fat. If you have quinoa, extra virgin olive oil, soy sauce, and a few other ingredients on hand, you can make it. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert.

Ingredients

Servings:

2bunches

collard greens, large ribs removed, cut in chiffonade (about 6 lightly packed cups)118milliliters

extra virgin olive oil 355milliliters

unsweetened large-flake coconut 4servings

Kosher salt and freshly ground pepper, to taste 3Tbsps

low-sodium soy sauce 473milliliters

cooked quinoa or other whole grain, still warm or reheated 2teaspoons

toasted sesame oil

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try King Frosch Riesling Auslese All Natural German. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.