Step 1

Discard the liquid from 1 can of beans. Pour the liquid from the second can into a 2-cup liquid measuring cup, then add enough water to equal 2 cups. In a 12-inch skillet over medium, heat the oil, garlic, rosemary and pepper flakes, stirring, until fragrant, about 1 minute.

Step 2

Add half of the kale, half of the bean liquid, ¼ teaspoon salt and ½ teaspoon black pepper; toss until the greens are wilted, 1 to 2 minutes. Add the remaining kale and the remaining bean liquid, tossing until the greens are wilted. Stir in the beans and bring to a simmer over medium-high. Cover, reduce to medium-low and simmer, stirring, until the kale is tender, 10 to 12 minutes.

Step 3

Off heat, remove and discard the rosemary. Mash some of the beans for creaminess. Stir in the cheese, then taste and season with salt and black pepper. Serve drizzled with additional oil and sprinkled with additional cheese.

Step 4

Optional garnish: Lemon wedges