Heat 2 tablespoons oil in a large sauté pan over medium-high heat. Add onion and sauté for at least 5 minutes or until tender.
Add garlic and sauté for 1 minute. Then add cranberries, vinegar, honey, lemon juice and zest; stir to combine. Season with salt and pepper.
In a large bowl, toss kale with olive oil and a pinch of salt. Massage kale with your fingers for 1 minute until tender. Add in cranberry/onion mixture and almonds, toss to combine.
3 tablespoon olive oil, divided
1 small onion, peeled and thinly sliced
3 cloves garlic, coarsely chopped
1 cup dried cranberries
2 tablespoon raspberry vinegar
2 teaspoons pure maple syrup
Juice and zest of half a lemon
1/8 teaspoon salt
1/8 teaspoon black pepper
1 bunch kale
¼ cup sliced almonds