1Remove frozen spinach from freezer; let stand at room temperature so it thaws slightly.
2In 10-inch skillet, heat oil over medium-low heat. Add leek and garlic; cook 5 to 7 minutes or until leek is soft. Add kale, salt and pepper; cook 3 to 5 minutes, stirring frequently, until kale is soft. Add rice; cook 3 minutes, stirring frequently, until toasted.
3Increase heat to medium-high. Add 1 cup of the chicken broth, cooking and stirring mixture gently until rice absorbs broth. Repeat this process with remaining 3 cups broth and 1 cup wine.
4When last cup of liquid is just about fully absorbed, chop frozen spinach into cubes. Sprinkle spinach into risotto. Cook and stir until it melts down into mixture. Stir in cheese. Taste and adjust seasonings. Serve and enjoy!