|Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.|
|In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste.|
|Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste.|
|Season with salt and pepper.|
|Ladle the soup into bowls, and squeeze with lime wedge.|
You can also incorporate a spoonful of red curry and/or sliced serrano chiles when preparing the almond paste.