An oven-proof skillet is ideal here. As the dish is first brought to the boil on the stove before baking, you want to make sure your baking dish can handle direct stove top heat. Any of the sturdier, braising greens can be substituted here.

1 large bunch kale
1-1/2 lbs (small) potatoes
about 20 oil-cured black olives
2 T olive oil
2 large garlic cloves, minced
1/2 c water or broth
1/4 c dry vermouth, or sake, Madeira, dry white wine; or more water or broth
more olive oil, to taste, for serving
ground black pepper
lemon wedges

1. Preheat oven to 350ºF. Wash kale thoroughly. Drain. Strip out heaviest stems. Stack leaves or roll into “cigars” and cut into 1/2-inch slices. Scrub potatoes. Halve, then cut into 1/4-inch slices. Halve and pit olives.

2. Heat 2 T oil in a large skillet or baking dish over low heat. Add garlic and cook for about a minute, untli coated with the oil. Add potatoes and toss. Add kale, olives, water or broth, and vermouth. Stir to combine. Bring just to a boil.

3. Cover tightly, with the skillet lid or foil, and place in oven. Bake until potatoes are just tender, about 40 minutes, stirring occasionally.

4. Remove from oven. Drizzle with additional olive oil to taste and sprinkle pepper over all. Serve hot or at room temperature (surprisingly good at room temp) with lemon wedges on the side.