1 bunch Red Russian Kale, leaves stripped and chopped
Fingerling Potatoes, grated or very thinly sliced
1 onion, chopped
4 tbsp. olive oil
2 garlic cloves, minced
salt and pepper to taste
Heat 3 tbsp. of olive oil with minced garlic over medium heat. Add onions and potatoes. Cook until onions are clear and potatoes begin to turn golden. Add 1 tbsp. of olive. Stir in kale and cook until tender.