Heat 1 tablespoon olive oil on medium heat in a large skillet. Add the bacon and cook until crispy, about 10 minutes.
Remove bacon from pan when done, set on a plate covered with a paper towel to cool. When the bacon cools, break it into bite sized bits.
Drain the excess cooking fat (but leave a bit for flavor) and return pot to stove.
Add another tablespoon olive oil to the pot, return heat to medium. Add the bell pepper, sauté for a few minutes until it begins to soften. Add the garlic and cook for another minute.
Gradually stir in the kale and cabbage along with another tablespoon olive oil. Raise heat to medium high, and continue stirring until the kale begins to wilt a bit, about 3 minutes.
Stir in the broth and red wine, and add salt and pepper to taste. Bring to a boil, then reduce heat to simmer the greens, covered, for about 20 minutes. Stir occasionally.
Remove the cover from the greens, and stir in half of the Gruyere cheese so that it melts into the greens.
Use a slotted spoon to scoop out and plate a serving of the greens. Top each serving with some of the reserved bacon bits and a sprinkle of the remaining cheese. Enjoy!
A few minutes before the end of cooking time, stir the bacon pieces into the green, allowing a chance for the bacon to add flavor while remaining a bit crisp. When the greens are tender and ready to serve, top with the grated gruyere. Serve and enjoy!