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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 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
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!
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