2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar (or evaporated cane juice)
1 tablespoon cider vinegar
1 1/2 cups chicken or vegetable broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
sea salt and pepper to taste
1/4 cup sliced almonds
Heat olive oil in a large pot over medium heat.
Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes.
Stir in the mustard, sugar, vinegar, and chicken or vegetable stock, and bring to a boil over high heat.
Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes.
Season to taste with salt and pepper.
Sprinkle with sliced almonds before serving.