Gather all ingredients before starting recipe.

Peel and cut potato in small cubes.

Chop kale into 2" pieces.

Combine potato and kale in a medium sauce pan and add chicken stock to barely cover potatoes.

Bring stock to a boil then reduce slightly and cook until the potatoes are done, about 15 minutes.

Peel and finely chop about 1/4 cup of onion.

Heat oil and butter in a frying pan over medium heat and add the finely chopped onion and marjoram and sauté until the onion is soft and translucent about 3-4 minutes.

Add flour to onion mixture and make a light colored roux, about 2-3 minutes over medium high heat. Remove roux from heat and grate in one clove of garlic stirring into the roux, but still off the heat

Add a ladle or two of chicken stock from the kale and potato to the roux, stir to combine, then add the roux all at once to the kale and potato mixture and stir until combined with the stock and the vegetables.

Bring the mixture to a simmer and cook over medium heat until the sauce thickens, about 3-4 minutes.

Remove from heat and stir in 2 heaping tablespoons of sour cream. Keep warm over low heat until ready to serve, do not allow to simmer after adding the sour cream.