Step 1: Bring a large pot of salted water to a boil.
Step 2: Trim the tough middle rib from the leaves of kale, and roughly chop the leaves. Rinse them. Add the chopped kale to the boiling water and boil for 5-6 minutes (until the kale is fairly tender). Drain in the colander and rinse with cold water. Use your hands to squeeze the kale as dry as you can.
Step 3: Place the cream and garlic in the pot you used to cook the kale. Bring to a simmer over medium-high heat, and then lower the heat to medium. Continue to simmer until reduced by about half (about 4 minutes). Season with salt,pepper and red pepper flakes.
Step 4: Add the blanched kale and bacon (optional) and simmer (stirring often). Continue to simmer until the cream sauce is further reduced and coats the kale (about 3 minutes). Stir in the Parmesan until the cheese is melted and everything is well blended.
Step 5: Mound on toasted crumpet, and sprinkle with Parmesan flakes. Serve warm.