Heat the oil in a large skillet and sauté the collard stems for 1 minute. Add the collard greens and sea salt. Sauté another 4 to 5 minutes. Add the cranberries and sauté another 1 to 2 minutes until the greens are tender. (If using dried cherries, coarsely chop before adding.) Remove from heat, sprinkle lemon juice over and toss in the almonds. Place in a serving bowl.
Per serving - 216 calories, 9 g fat (38% calories from fat), 5 g protein, 29 g carbohydrate, 5 g fiber, 0 mg cholesterol, 78 mg sodium