1. Heat olive oil in a large pot over medium heat. Stir in the onion and garlic, cook and stir until translucent, about 5 minutes. Stir in the mustard, sugar, and stock and bring to a boil. Stir in kale, cover and cook 5 more minutes, until wilted.
2. Stir in the dried cranberries and continue boiling uncovered until the liquid has reduced by about half and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.