Ingredients

Instructions

  1. In a large stock pot, heat the olive oil on medium high heat.
  2. Add onion and garlic, and saute until the onion softens, stirring often, about 5 minutes.
  3. Stir in mustard, sugar, cider vinegar and vegetable stock. Bring to a boil on hight heat. Add kale, cover, and cook 5 minutes, stirring often.
  4. Add the cranberries, if using, and continue cooking on medium high heat, stirring often(even if you don't use the cranberries, still cook a little longer).
  5. The liquid should reduce by half and the cranberries will get plump in about 10 minutes.
  6. Season with salt and pepper. Sprinkle with almonds if desired.
  7. Enjoy!