Preheat your oven according to hash brown package.

Toss hash browns with the salt and pepper. Cook hash browns according to package.

Remove from oven and toss the potatoes with the minced garlic, then spread them back on the baking sheet. Return them to the oven and bake them 3 more minutes.

While the potatoes are baking, lightly saute the shredded kale over medium heat in a large pan with about ⅛ inch of water and a pinch of salt in it. Once the kale has completely softened, about 8 to 10 minutes, set it aside and let it cool until you can comfortably handle it.

Squeeze the kale to get rid of excess water, then toss it a bit to separate the cooked shreds.

Plate the crisped potatoes, top it with the kale, and serve.