Heat olive oil in a large frying pan (with a lid), over medium high heat.
Cover the pan tossing the potatoes every few minutes for even cooking time. Continue this process until the potatoes are cooked through and golden crisp.
Add the onions and beans to the pan. Continue cooking. Let the beans brown. Do not stir.
As the onions and beans get golden stir in the garlic and kale.
Reduce heat and cover pan for about 3 minutes. Kale will wilt.
Add salt, pepper, lemon juice and parmesan cheese.
3 Tablespoons Olive Oil
1 Large potato cut into small cubes
1 small red onion finely sliced
2 garlic cloves, finely chopped
Juice of ½ lemon
200 grams/7 ounces kale, washed, sliced into thin ribbons
5 tablespoons grated parmesan cheese
250 grams cooked flageolets