Put the garlic bulbs in a small microwaveable tub and drizzle with olive oil. Add 60ml water and cover with clingfilm. Place in the microwave and cook for 4-5 minutes on medium. When the garlic cloves are nice and soft, set aside.
Place the rice, bacon and half the stock in a large microwaveable bowl. Cover with clingfilm. Place in the microwave and cook on medium for 10 minutes. Remove the film and give the rice a good stir. Add the rest of the stock, cover and cook for another 5-6 minutes, until the stock is almost all absorbed and the rice is tender. Around 3 minutes from the end of the cooking time, pierce your bag of kale and add it to the microwave.
When the rice is cooked, squeeze in the garlic puree, wilted kale and parmesan. Season with black pepper and stir well to combine. Serve immediately.