Prepare a large bowl of ice water. Cook the kale in a large pot of boiling salted water until wilted, about 2 minutes. Drain, then submerge the kale in ice water to cool completely. Drain well.
Heat the oil in a large, heavy-bottomed skillet over medium heat. Add the shallots and garlic and saute until fragrant and tender, about 1 minute. Add the cream cheese, cream, salt, and pepper and stir to blend. Add the kale and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the kale is tender, stirring occasionally, about 15 minutes. Stir in the tomatoes, then cover and cook until they are heated through and tender, stirring occasionally, about 10 minutes. Season to taste with more salt and pepper.
Divide the creamed kale among four serving bowls and set each on a plate. Place two drumsticks on each plate and serve with the blood orange wedges.