1 1/2 Pounds Young Kale, Stems And	Salt And Pepper
-Leaves, Coarsely Chopped	2 Tablespoons Red Wine Vinegar, Or
3 Tablespoons Olive Oil	-Lemon Juice
2 Cloves Garlic, Finely Sliced	Dried Cranberries (Optional)
1/2 Cup Vegetable Stock Or Water

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook 5 minutes. Remove cover, add cranberries (if using), and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar or lemon juice.