1. Preheat oven to 350° F. Boil a pot of water large enough to accommodate the potatoes. Also prepare an ice bath. Meanwhile, slice the 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 the boiling water and gently drop in the potatoes, cooking for about 2 to 3 minutes, until tender, but not cooked through. Drain and plunge into the ice bath. Drain again and blot dry.
3. In a large bowl, combine the olive oil, garlic, salt and pepper. Add the kale and rub the olive oil mixture aggressively into the leaves. Layer the kale and potatoes alternately with a sprinkling of bread crumbs and Parmesan in a 9"x12" 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.