Chop and dice kale, onion, red bell pepper, sweet potato, russet potato and garlic.
Mince parsley, thyme and chives.
Place a medium-size skillet over medium-high heat and heat until hot. Add 2 teaspoons of olive oil and garlic and cook 30 seconds, or until fragrant, stirring frequently.
Add onions, red bell pepper, sweet potato and russet potato and 2 tablespoons of water and stir to combine. Season with salt and pepper. Cover and cook 7 - 15 minutes or until potatoes are fork tender.
Uncover the last 2-3 minutes of cooking time, and add kale and thyme. Cook 3 minutes or until kale is wilted. Remove from heat and add more salt and pepper if necessary. Transfer to serving plate and serve. Top with parsley and chives for garnish.