Cook black eyed peas according to package.  Drain the black-eyed peas, rinse with cold water and set aside.

In a medium size saucepan add the farro, 5 cups of water and 1 t. salt.  Bring to boil on high heat.  Reduce heat to low and cover for 20 minutes until farro is cooked.  Drain and place back in sauce pan and add ½ can of vegetable stock.  Heat the vegetable broth and farro on low to keep warm.

While the black-eyed peas and farro are cooking, in a large skillet add the onion with no water and cook over medium low heat.  The onions will start to brown a bit and then you can stir the onions.  Continue to cook until they are done and then toss in the raisins and 1 clove of garlic.  Cook another minute or two and then remove from skillet, place in a small bowl.

Add the red Swiss chard, kale and remaining ½ can of vegetable stock, red wine vinegar, salt, fresh cracked pepper blend and remaining garlic.  Cook until greens are wilted and liquid is heated.  Add the onion and raisins back into the skillet with the greens and mix

well.

Assemble the dish separately on each serving plate.  Start with about a cup and a half of farro, then top with approximately a cup of black-eyed peas.  Top with a nice size helping of the greens, onion and raisin mixture.  Garnish with toasted almonds and serve.