Ingredients
1/2 tablespoon extra-virgin olive oil
4 slices hickory or applewood smoked bacon, chopped
1 1/2 pounds kale, washed and dried in clean kitchen towels
Salt and pepper
A little freshly grated nutmeg, to taste
A handful dried sweetened cranberries
1 cup chicken stock

Directions
Heat a high sided skillet over medium high heat. Add the extra-virgin
olive oil and bacon and crisp bacon. Strip kale from stems while bacon crisps up. Coarsely chop kale
and add to the pan to wilt.. Season greens with salt, pepper and a little nutmeg. Scatter in
cranberries and stir in stock. Simmer greens 10 minutes over medium low heat to plump cranberries
and sweeten greens.