Sweet and Savory Kale Recipe

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 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.