Garlicky Potatoes with Kale and Black Olives

Garlicky Potatoes with Kale and Black Olives
4 servings
Lots of garlic and briny olives add spark to the harmonious pairing of potatoes and kale.
6 to 7 medium Yukon Gold potatoes, scrubbed
1 good-sized bunch (10 to 12 ounces) kale
2 tablespoons olive oil
6 cloves garlic, minced
1/2 cup pitted briny black olives, such as Kalamata
1 tablespoon lemon juice, or more, to taste
Salt (freshly cracked Kosher salt is quite nice here) and freshly ground pepper to taste
Microwave the potatoes until just barely tender, starting with 1 minute per potato, and adding a small amount of additional time as needed. Or if you think to do so ahead of time, pre-bake the potatoes, especially if you’ve got the oven on for another purpose. Plunge into cold water. When cool enough, cut into thick slices.
Strip the kale leaves off of the stems and rinse. Stack a few leaves together and cut into 1/2-inch wide ribbons.
Heat the oil in a wide skillet. Add the garlic and sauté over low heat for a minute or so, just until it loses its raw quality.
Add the potatoes and kale. Turn the heat up to medium high and sauté, stirring frequently, until the potatoes are touched with light brown here and there, about 4 to 5 minutes. Don’t worry if the potatoes break apart.
Remove from the heat. Season to taste with lemon juice, salt, and pepper. Serve at once.