Place cranberries in a bowl and add water just to cover berries. Microwave on high for 50 seconds. Remove from oven and set bowl aside so cranberries will hydrate.
Heat oil in a 12- inch non-stick skillet with a lid. When hot, add onion and sauté for about 5 minutes, stirring frequently. Rinse greens and drain in a colander so that some water is still clinging to the leaves, then transfer greens to pan with onion. Cook and stir (tongs work well) until wilted down enough to cover pan with a lid.
Drain cranberry water into a measuring cup; add plain water to equal 1/2 cup liquid. Add Seasoning packet contents to this water, stir, and pour into pan with greens. Toss to coat greens with Seasoning. Cover and cook on medium heat, stirring and turning occasionally, for 15 minutes, until greens are tender. Stir in cranberries during last several minutes of cooking time. Greens should be glossy, moist and coated with seasoning; if they are still soupy at the end of the cooking time, remove lid and cook for another minute or two with lid off to evaporate any extra water.
Remove from heat, place in a bowl, sprinkle with pecans and serve.
Note: Whether for Thanksgiving, Christmas or any night during Kwanzaa, this easy greens dish reflects the tastes of the season and would be a welcome vegetable next to any roast turkey or meat.