In a 12-inch skillet, heat olive oil over medium-high heat. Add the sausage and cook on both sides until browned, about 4-5 minutes. Set the sausage aside.
Add the garlic to the pan and cook until fragrant, about 15 seconds. Add 3/4 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. Add the smashed beans back into the skillet and stir to combine. 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. Stir to combine. Add remaining stock a little at a time if you need more creaminess. Adjust seasoning to taste.
Serve with extra parmesan cheese, red pepper flakes if desired, alongside some crusty bread
Stovetop
2022
The original recipe called for smashing 1/3 of the beans. It was a little too 'creamy'.