In a 12-inch skillet, warm the olive oil over medium-high heat until it shimmers. Add the sliced sausage and cook until beautifully browned on both sides, about 4 to 5 minutes.

Toss in the minced garlic and cook for about 30 seconds until it releases a fragrant aroma. Then, stir in two-thirds of the white beans along with 1 cup of chicken stock, seasoning with salt, pepper, and thyme. Bring this to a gentle simmer.

In a medium bowl, mash the leftover beans with a fork until you achieve a thick paste. Stir this into the skillet mixture and let it simmer for 2 to 3 minutes until everything is heated through and the stock is bubbling.

Add the kale to the skillet, reducing the heat to medium-low. Cook it, stirring often, until the sauce thickens and the kale wilts down, which should take about 2 more minutes.

Stir in the freshly grated Parmesan cheese and lemon juice along with the sausage. If you're seeking creaminess, gradually add the remaining chicken stock. Tweak the seasoning to your liking.

Dish out your delectable skillet meal with extra Parmesan and a sprinkle of red pepper flakes. Pair it with crusty bread to soak up the savory juices.