In a medium skillet, preferably a cast-iron one, heat the olive oil over medium-high heat.
1 tablespoon olive oil
Add the potatoes and salt, then mix to combine.
2 small Yukon Gold potatoes, ¼ teaspoon Kosher salt
Cook, stirring often, until the potatoes get some color, about 8-10 minutes.
Reduce heat to low and cover the pan. Continue cooking for another 8-10 minutes until you can easily pierce the potatoes with a fork.
Add the garlic, kale, and water, then mix to combine. Cover the skillet and let everything cook for another 2-3 minutes, stirring occasionally, until the kale wilts.
4 cloves garlic, 2-3 medium kale leaves, 1 tablespoon water
Season to taste with pepper and serve hot.
Freshly ground black pepper