Fold each kale leaf in half lengthwise; tear stem away along crease and discard. Coarsely tear leaves; set aside. In a large sauté pan, heat olive oil over medium-high heat. Add onion and garlic; sauté until onion is soft (about 5 min.). Add ½ of kale; continue cooking until kale wilts (2-3 min.), tossing often. Add remaining kale; cook until kale is just tender and still bright green (about 3 min. more). Season with salt and pepper; stir in dried cranberries and pine nuts. Serve immediately.