Garlic Sautéed Potatoes and Kale

Fill a large pot with potatoes and submerge them in salted water; bring the mixture to a rolling boil. Gradually decrease the heat to a lower, more gentle setting and let it simmer until the potatoes are tender but still retain their shape, approximately 15 minutes. Drain the water

Meanwhile, heat a generous amount of olive oil, roughly two tablespoons, in a large skillet over high heat until it reaches a very hot state. Introduce the kale pieces into the pan; shift the heat to a medium level and cover the skillet. Continue cooking, occasionally stirring, until the kale starts to soften and develops a slight crispiness, roughly 5 minutes. Add sliced onions; cook until they become soft and translucent, approximately 2 to 3 minutes. Introduce minced garlic into the mixture

Add a supplementary amount of olive oil to the pan when the onions begin to turn golden brown. Stir in the potatoes and season with salt and pepper. Cover the skillet again; continue cooking until the potatoes are completely tender, roughly 5 minutes. Remove the lid; cook and stir constantly until the potatoes just begin to develop a rich, brown color, approximately 10 minutes more