1 large bunch kale, central stock removed from each leaf and chopped into large pieces
3/4 lb. boneless skinless chicken breast
2/3 of one large lemon, juice [juice from 2/3 of one large lemon]
3 tbsp olive oil
1/2 tsp ground cumin (to taste)
1/3 cup dried cranberries
Olive oil, salt, and pepper to taste
Bring water to boil (2/3 of a 6-quart pot). Add kale and blanche for 5 minutes until they are still resistant but no longer chewy. Do not overcook - kale should still be bright green. Pour into strainer immediately and rinse with cold water. Let sit to cool to room temperature.
Meanwhile, brush chicken breasts with olive oil and season to taste with salt and pepper. Grill 4-5 minutes on each side or until cooked through but still moist.
While chicken grills, mix lemon juice, olive oil and cumin in small bowl and pour over kale, mixing to toss.
Mix in chicken and cranberries and serve immediately.