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Heat olive oil in a large pot or saute pan (that has a lid) over medium heat.
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Stir in the onion and garlic and cook until onions are translucent, stirring occasionally, about 5 minutes.
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Stir in the mustard, sugar, vinegar, and chicken stock and bring to a boil over high heat. Taste the sauce at this stage. If you like it sweeter, add more sugar. If you like it more sour, add more vinegar and or mustard.
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Stir in the kale, cover and cook 5 minutes until wilted.
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Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by half, about 15 minutes.
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Season to taste with salt and pepper.
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Sprinkle with sliced almonds before serving.