Heat oil over medium heat in a large pot with a lid. Add onion and cook until clear, about eight minutes. Add garlic and cook 30 seconds, add damp greens and toss with oil, onion and garlic as best you can. Pour in chicken broth. Cover and reduce heat to medium low, and cook greens until wilted, about four minutes, stirring often. Combine balsamic vinegar and balsamic glace and add to greens. Toss and cook uncovered over medium high heat for five more minutes, stirring constantly, until some of the liquid has evaporated. Season with salt and pepper and mix in dried cranberries. Transfer greens to a serving bowl, leaving most of the remaining liquid in the pot. Serve hot.