Creamed Kale, Bacon and Parmesan on Crumpets

Brunch | Lunch | Dinner

25 MIN


Perfect meal for cooler fall and winter days.

Smoked bacon, garlic, cream and kale combine for a savoury flavour, nicely carried by the toasted crumpet.

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  • 6 Oakrun Farm Bakery crumpets, toasted
  • 1 pound of kale (2 bunches)
  • 1 ½ cups of heavy cream
  • 2 garlic cloves (finely chopped)
  • Salt and pepper to taste
  • Pinch of red pepper flakes
  • 3 strips smoked bacon, cooked and crumbled (optional)
  • ½ cup finely grated Parmesan cheese (1 tablespoon reserved for garnish)


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.


Oakrun Farm Bakery tasty baked goods and premium Belgian Waffles offer endless possibilities for creating an appetizing treat for you and your loved ones. Our quality foods provide a delicious base for many creative combinations. Get inspired with some amazing food ideas!