Red Russian Kale with Cranberries

• large bunche kale, any
• ¼ cup pine nuts
• ¼ cup dried cranberries
• 3 tablespoons olive oil
  Steam the kale until it is bright green. Meanwhile, in a cast iron skillet, toast the pine nuts. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl. Add dried cranberries and olive oil. Toss and serve