Bring a large pot of salted water to a boil. Blanch the kale for 5-8 minutes, until tender. Drain and rinse with cold water, then let it cool slightly. Finely chop the kale.
In a large saute pan set over medium heat, melt the butter. Add the garlic and saute for 1 minute, then stir in the kale, cream, salt, pepper, and red pepper flakes. Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Serve hot, topped with grated Parmesan if desired.
Notes
Storing: Creamed kale can be stored in an airtight container in the fridge for 3-4 days. Reheat in a bowl in the microwave or add to a small saucepot and simmer over low heat until warmed through. Freezing: Because kale is a delicate vegetable and cream tends to separate once thawed, freezing is not recommended.