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