Melt one tablespoon coconut oil in a three-quart saucepan; when hot, add onions. Saute until onions are translucent, but not browned.
Add the coconut cream (on the top of refrigerated can of coconut milk) to the saucepan. Add in collard greens, RSS Baby Kale, curry powder, salt, and nutmeg. Let everything simmer for 5-8 minutes until the kale is soft. Use an immersion blender to make the dish smoother (optional).
Garnish with the toasted almonds; serve with a favorite grilled fish or pork chop.