Boil or steam potatoes until just tender, with some resistance when pierced with sharp paring knife, approximately 8 to 10 minutes. Drain and set aside.

Season trout with salt and pepper to taste; set aside.

In large cast iron skillet, warm together butter and avocado oil over high heat. Add pine needles, tossing to coat in fats. Spread pine into single layer over bottom of skillet. Lay seasoned trout overtop pine needles. Let cook until skin is golden brown, approximately 2 minutes per side.

Add potatoes, wine, and vegetable broth to skillet. Cover with lid or large metal bowl; reduce heat to medium and steam for 3 to 4 minutes. Add garlic and kale to skillet. Cover again and continue to cook until kale is wilted and fish is cooked through, tender and flaking easily, approximately another 2 to 4 minutes.

To serve, divide potatoes and kale between 2 serving plates. Fillet fish and divide between serving plates.

Into separate bowl, strain skillet sauce through fine mesh before discarding pine needles. Drizzle sauce over fish and serve.