INGREDIENTS
2
Pork tenderloins, small
1
Butternut squash (about 2 1/2 pounds), medium
1
large bunch Collard greens
3 1/2 tsp
Fish sauce
1 tbsp
Honey
3 tbsp
Lime juice, fresh
1 tsp
Black pepper, freshly ground
1 1/2 tsp
Kosher salt
1 1/2 tsp
Turmeric, ground
4 tbsp
Coconut oil
2 tbsp
Vegetable or canola oil
1/4 cup
Coconut chips, toasted
1 tsp
Cumin, ground
1 cup
Greek yogurt, plain