Step 1

In a 12-inch skillet, heat olive oil over medium-high heat

Step 2

Add the sausage and cook on both sides until browned, about 4-5 minutes

Step 3

Set the sausage aside.Add the garlic to the pan and cook until fragrant, about 15 seconds

Step 4

Add ⅔ of the beans and 1 cup of chicken stock to the skillet and season with salt, pepper and thyme, stir to combine and bring to a simmer over medium heat.In a medium bowl, smash remaining beans with a fork until a thick paste is formed

Step 5

Add the smashed beans back into the skillet and stir to combine

Step 6

Simmer until the beans are heated through and the stock is simmering, about 2-3 minutes.Add the kale, reduce the heat to medium-low and cook, stirring often until sauce becomes creamy, is slightly reduced and kale has wilted, about 2 minutes more.Add the parmesan, lemon and sausage to the pan

Step 7

Stir to combine

Step 8

Add remaining stock a little at a time if you need more creaminess

Step 9

Adjust seasoning to taste.Serve with extra parmesan cheese, red pepper flakes if desired, alongside some crusty bread!