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Rinse wild rice thoroughly; drain. In a large saucepan, combine rice, broth, & oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato & onion to drippings; cook & stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes.
Stir in kale, garlic, salt, & pepper. Cook & stir until vegetables are tender, 8-10 minutes. Stir in rice & reserved bacon.
Serve!