Set a large skillet over medium-high heat. If your sausage is lean, add a tablespoon of olive oil. Add the sausage and use a wooden spoon to break it into small crumbles as it cooks. Cook for about 7 to 8 minutes, stirring occasionally, until the pieces are browned and cooked through with no pink remaining. Do not rush this step. The browned bits on the bottom of the pan are flavor you will want later.

Reduce the heat to medium. Push the sausage to one side of the pan and add the minced garlic and red pepper flakes to the empty space. Cook the garlic for about 30 seconds until it smells fragrant, then stir everything together. Be careful not to let the garlic burn or it will turn bitter.

Add the drained and rinsed cannellini beans to the skillet. Pour in the chicken broth and use your spoon to scrape up any browned bits stuck to the bottom of the pan. That is where all the good flavor lives. Stir everything together and let the mixture simmer for 3 to 4 minutes so the broth reduces slightly and the beans warm through.

Add the chopped kale in two or three handfuls, stirring each addition in before adding the next. The kale will look like a lot at first but it wilts down quickly. Cook for another 3 to 4 minutes, stirring frequently, until the kale is tender and a deep, dark green. Taste and season with salt and pepper as needed.

Remove the skillet from the heat. Squeeze half the lemon over the top, taste, and add more lemon if you like a brighter finish. Scatter the chopped parsley over everything and bring the pan right to the table. Serve with crusty bread to catch the broth at the bottom of the bowl.