Cook the pasta in salted water according to the package directions until it is al dente. Two minutes before the pasta is done, scoop out ¼ cup of the pasta’s water and set it aside. Add the kale to the pasta pot and cook it for 2 more minutes.
Meanwhile, heat a large heavy skillet over medium heat and add 2 Tbsp. olive oil.
When the oil is hot, add the garlic and crushed red pepper flakes, stir them for about 30 seconds but don’t let the garlic brown, then add the bread crumbs, toasting them until they are golden. Remove them to a plate.
If adding the meat, wipe out the skillet and add the remaining Tbsp. of oil. Add the prosciutto, ham, or soy chorizo and sauté it until it is browned and crisp, 3 – 5 minutes. Transfer it to the plate with the bread crumbs.
Drain the pasta and kale, return it to the pot or to a large serving bowl, and toss it with the bread crumbs (and meat, if using), adding the reserved water if it is too dry.
Serve it immediately, topped with Parmesan cheese, or refrigerate it for up to 3 days.