When the potatoes are almost done, heat the oil or broth in a skillet over medium heat. Add the onion and zucchini. Sauté, stirring often, for 5 minutes, or until the onion is clear and the vegetables are all tender. Stir in the beef style crumbles, cumin, and smoked paprika. Reduce the heat of the skillet to low, cover it, and cook for 4-5 minutes, or until the crumbles are heated through. Stir in the frozen and cooked greens. Season the mixture with tamari or Braggs (you can adjust the amount stated to your taste).