In a small bowl, combine the cranberries and apple cider. Let stand while cooking kale.
In a large heavy skillet, heat bacon fat over medium high heat until hot, then stir in onion, 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, about 8 minutes. Chop kale and add to the skillet, stirring until wilted, about 4 minutes. Stir in the cranberries and cider and cook until the liquid has evaporated, about 2 minutes. Season with salt and pepper and serve.
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