In a large skillet on medium heat, place the olive oil, garlic, cranberries and red onion and saute until the onion is softened but still has some body to it, (3 to 4 minutes).
Add the orange juice, zest, vinegar, honey, salt and pepper and cook another 2 minutes.
In a large bowl, toss the kale with the dressing until fully coated.
Serve warm or at room temperature topped with slivered almonds.