Heat the extra virgin olive oil over medium heat, and add the garlic cloves cooking until a light brown. The sliced onions and potatoes are added next. Cooking until the sliced onions are lightly caramelized.

Add the plant milk to the pot and the salt. Cook over a low simmer for 5 minutes, and cover the pot.

Add the kale, stir to combine. Cover the pot so that a small pot is open to allow some of the steam to escape.

Cooking for 15-20 minutes. The kale and potatoes should be tender, and most liquid should be reduced.