Boil cubed potatoes in a large pot of salted water until tender, but still holding their shape. Drain.
Meanwhile, heat large frying pan on med-high until quite hot. Add a couple tablespoons of olive oil. Toss in pieces of kale. Turn heat to medium. Cover with lid, stirring every few minutes, until kale begins to soften and crisp slightly. Add onion. Cook until onion softens. Add garlic.
When the onions begin to turn clear and almost carmelize, add the rest of the olive oil and pour in well drained potatoes. Sprinkle with salt and pepper to taste. Stir well, cover and cook until potatoes are tender. Uncover and sautee about 10 minutes more, stirring occasionally, until potatoes just being to brown slightly.