Heat a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until golden brown. Reduce heat to low. Add cream cheese and next 6 ingredients (cream cheese through pepper); stir until blended. Remove skillet from heat.
Add kale, beet greens, and Swiss chard to pan; toss to coat. Cover and let stand 30 seconds. Divide slaw evenly between 2 plates; top each with chopped bacon. Serve immediately.