Remove the bacon from the refrigerator and chop it into small bite size pieces. Set the bacon aside and let it reach room temperature while moving through next steps. I like to let my meat just reach room temperature; it cooks more evenly like that.
Begin by preparing the ingredients. Thoroughly wash all of the vegetables. Lightly scrub the potatoes to make sure they are good and clean since the skin will remain on them for this dish. As we all know, the skin is where all of the nutrients are, so want to retain all the good stuff. Don’t fuss with the leaks to much at this point, there will be another chance to get all of the grit & sand off of them once they are chopped.
Quarter the potatoes, chopped the garlic, dice the onion, and slice the leaks using only the tender upper part. Discard the green part, it is tough and not edible. Chop the kale into nice size bites. Kale will cook way down, and I like to have some texture from the kale in the dish, so I enjoy it a bit larger.