Recipe courtesy from Antonis Achilleos of Food Network   Total Time: 40 min Prep: 10 min Cook: 30 min Yield:4 servings Level:Easy   Ingredients 1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil, plus more for brushing 1 large bunch kale, stems removed, leaves torn (about 10 cups) 3 cloves