Preheat oven to 170 degrees F (75 degrees C). Place a wire rack on a baking sheet. Spread a bunch of parsley on top of the wire rack. Bake for about 1 hour and 30 minutes, or until the parsley is dried and brittle to touch. It should make a crunching sound when you touch it.

Rip off the tougher stems of the parsley and discard them. Grind the parsley into powder with your spice mill or coffee grinder. It's okay if there are tiny leafy pieces in there. I did this in several batches. Pour the powder into a small bowl.

Working in batches, grind the porcini mushrooms into a powder. There will always be a few pieces that just don't seem to want to be turned into powder, but that's okay. Pour the powder into the bowl with the parsley. Mix in the salt and thyme. You'll only use about a tablespoon or two of this seasoning, so store the rest in an airtight container.

Increase the heat in the oven to 385 degrees F (195 degrees C). Grease a baking pan with oil or cooking spray. Set it aside.

In a large bowl, mix the potatoes and kale. Mix in the olive oil and porcini parsley seasoning until well incorporated. Pour the potatoes and kale into the prepared baking pan.

Sprinkle a layer of cheese on top, then sprinkle on the breadcrumbs. Bake for about 35-40 minutes, or until you can pierce the red potatoes easily with a fork. The red potatoes take longer to cook, so you wan to want to test those pieces for doneness.

Best served immediately. Refrigerate leftovers in an airtight container.