At Lost Isle, a live-fire restaurant that opened on John’s Island in South Carolina in December, chef Josh Taylor sweats onions in vegetable oil and then adds garlic, ginger, lemon grass, and galangal, cooks that for a couple of minutes and then adds turmeric, curry powder, and Mae Ploy yellow curry paste, cooks it for another couple of minutes and then adds Crabs brand fish sauce, soy sauce, lime juice, brown sugar, rice vinegar, Chokoh brand coconut milk, and salt, stirs it until it all blends into the coconut milk, brings it to a simmer and then adds chopped collard greens (stems removed), and cooks them for around an hour.
Meanwhile he adds melted butter, smoked paprika, and garlic powder to panko breadcrumbs and toasts them to golden brown.
He plates the collards and garnishes them with the toasted breadcrumbs.
Price: $9