Cook wild rice according to package instructions. Set aside.
Meanwhile, in a large cast iron pan or dutch oven, heat 1 tablespoon olive oil over medium heat. Add onions and cook until translucent. Add garlic and cook for 30 seconds. Add kale, working in bunches if need be, and cook until it begins to wilt and turns a bright green color. If vegetables are too dry, add additional 1 tablespoon olive oil. Continue until all kale is added, then stir in vegetable broth and salt to taste. Reduce heat to low and cook for 10 minutes.
Stir in cooked rice and sun-dried tomatoes and cook for an additional 5 minutes. Add cheese and mix well.
Remove from heat, taste and adjust salt, top with almonds, and serve.