Wash the kale in a large quantity of cold water, lifting and agitating in the water to remove any and all sand and grit. Shake off as much water as possible and shred the kale coarsely, discarding the tough stems. Place in a large pot with whatever water still clings to the leaves. Add salt and pepper. Cover and cook until tender, about 20 - 25 minutes.
Drain the cooked kale and mix in the butter. Add in the dried cranberries and pine nuts.
The pine nuts taste even better in this recipe if they are toasted. Just place them in a pan on medium high heat and dry fry them for a few minutes until they are a bit brown on the sides. Watch carefully to make sure they don't burn.