In a medium-size pot with a lid, bring water, butter, and salt to a boil. Add the rice, lower heat to low, cover, and cook until it has absorbed the water, 25 to 30 minutes.
Meanwhile, in a large skillet, fry bacon pieces, stirring occasionally, for 10 minutes. When bacon is almost done cooking, add kale and cook for 5 minutes, until kale has softened.
Divide rice among three bowls. Make a little well in the middle of each one, spoon kale-bacon mixture into the well, and then top with the cheese.