Heat the olive oil in a 12-inch skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until deeply browned and crispy in spots, about 8 to 10 minutes. Transfer to a plate with a slotted spoon, leaving the rendered fat in the pan.

Reduce heat to medium. Add the sliced garlic and red pepper flakes to the drippings and cook until the garlic is fragrant and just starting to turn golden at the edges, about 1 minute. Do not let it brown.

Stir in the drained beans and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 3 minutes to meld the flavors.

Stir in the chopped kale a handful at a time, letting each batch wilt slightly before adding more. Cook until the kale is tender but still vibrant, about 4 to 5 minutes.

Return the sausage to the skillet along with any accumulated juices. Stir in the lemon juice and grated Parmesan. Taste and adjust seasoning with salt if needed. Serve immediately with extra Parmesan and crusty bread alongside.