Wash and quarter the red potatoes. Smash the garlic cloves with the side of a knife and add to a pot with the red potatoes. Cover with water and add kosher salt and bring to a boil over medium high heat, cook the potatoes until fork tender. Drain in a colander and set aside.
Return pan to medium-high heat, and cook Milton’s Local bacon over medium high heat until crisp. Place bacon on paper towels and set aside. Using the reserved bacon fat add the cabbage and kale and cook until soft and tender, about 5 minutes.
Transfer to a serving dish and dot with pats of butter. Sprinkle with chives and serve immediately.
Recipe based from Kevin is Cooking using Milton’s Local paleo approved bacon.