Cook rice in a large pot of boiling salted water until tender, 45–50 minutes. Drain rice, return to pot, cover, toss in the garlic and let sit 10 minutes.
Meanwhile, bring a pot of water to a boil. Add the eggs and cover the pot. Boil for 1 minute, then turn off the heat and let the eggs sit in the covered pot for 10 minutes. Drain the eggs and run under cold water; peel the eggs and halve them.
Purée kale, oil, and 1 tablespoon water in a food processor until smooth; season with salt and pepper.
Heat some oil in a medium skillet over medium heat. Add the remaining kale, a big pinch of salt, and saute until tender and wilted, 5-10 minutes.
Toss radish with 1 tablespoon lemon juice in a small bowl; season with kosher salt.
Toss rice, preserved lemon, dill, remaining lemon juice, and ⅓ cup kale purée in a medium bowl; season with kosher salt and pepper and mix in more kale purée, if desired.
Serve rice topped with eggs, radish, feta and hot sauce.