1. Preheat oven to 350° F. Boil pot of water large enough to accommodate potatoes. Also prepare an ice bath. Meanwhile, slice potatoes 1/4-inch-thick. Set aside. Remove and discard the spines from the kale and chop the leaves into 1/2-inch-thick ribbons.
2. Add salt to boiling water and gently drop in potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into ice bath. Drain again and blot dry.
3. In large bowl, combine olive oil, garlic, salt and pepper. Add kale and rub the olive oil mixture aggressively into leaves. Layer kale and potatoes alternately with sprinkling of bread crumbs and Parmesan in a 9"x13" rectangular casserole or glass or ceramic baking dish.
4. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until top is crispy.
Serves 6-8.