coconut chicken

2 cups buttermilk
3/4 cup unsweetened coconut milk
2 garlic cloves, minced
8 thin chicken cutlets (1 3/4 pounds)
3 cups panko (6 ounces)
3 tablespoons unsweetened shredded coconut
Salt
Freshly ground pepper
Canola oil, for frying

collards

3 tablespoons extra-virgin olive oil
2 large garlic cloves, halved
2 pounds young collard greens—stems and inner ribs removed, leaves thinly sliced
1 cup chicken stock
Salt
Freshly ground pepper
4 pickled jalapeños, seeded and thickly sliced