2 tablespoons refined coconut oil
1 red skin potato, diced
1/4 sweet onion, diced
1 package tempeh, diced
1/4 tablespoon red pepper flakes
2 cloves garlic, minced
1-1⁄2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens, or a combination, cut into 1⁄2-inch strips
1 cup low-sodium vegetable stock
1/2 teaspoon fine sea salt
1⁄3 cup raisins
1⁄4 cup almonds, toasted
Heat the coconut oil in a large frying pan. Add the red skin potato and onion and cook for 5 minutes. Add garlic and red pepper flake and cook for 1 minute. Add the greens, handfuls at a time, stirring until they’re all in the pot. Add the stock, salt, and the raisins. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are tender, about 10 minutes, or 15 to 20minutes for collard greens.
In another small pan toast the almonds over medium heat until done. When the greens are done plate them and sprinkle on the almonds and enjoy!!