Heat oil in a large pan over medium heat. Add onions and garlic and cook until onions are caralemized (about 15 minutes).

Stir in the mustard, sugar, vinegar, and chicken broth and bring to a boil.

Stir in the kale. Cover and cook jjust until the kale begins to wilt.

Stir in cranberries and continue cooking, uncovered, until the liquid is reduced by half (about 15 minutes).

Stir in almonds amd serve right away.