In a large saucepan, heat the olive oil over medium heat. When it starts to shimmer, add the onion and garlic to the pan. Sauté for 3-4 minutes, or until the onion is translucent and starting to brown, stirring frequently. Stir in the rice and cook for 1 minute, stirring constantly.
Pour in the wine to deglaze the pan (or a cup of broth if you're not using the wine), making sure to scrape the bottom of the pan with a wooden spoon to release any brown bits. Simmer until the wine has just evaporated, stirring constantly.
In 1 cup increments, add the vegetable broth to the pan, only adding the next cup after the previous one has evaporated. Make sure to stir almost constantly. Continue doing this until the rice has expanded in volume and is tender. Season to taste with salt and black pepper.
During the last few minutes of cooking, stir in the baby kale, allowing it to cook down and wilt. Remove from the heat and stir in the creme fraiche. Serve warm.
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