Heat the oven to 350° F.
In a large oven proof pot over medium heat, cook the bacon until the fat is rendered.
Add the onion, stirring occasionally, cook 4-5 minutes, or until the onion is translucent.
Add the salt, thyme, red pepper and kale. Cook for about 5 minutes, stirring occasionally, until the kale is wilted.
Add the rice, stirring to mix it into the vegetable mixture.
Add the hot stock, stir to mix well, cover and place in the hot oven.
Bake the risotto for 30, then remove from the oven.
Carefully, stir in the cold butter, a few pieces at a time, until all the butter is incorporated.
I used a bag of Tuscan Kale from Cut 'N' Clean Greens, which was already prepped for me. You can substitute with a large bunch of kale, stems removed and cut into strips.