Set a 12-inch skillet with a lid over medium heat.

Add the olive oil to the skillet and swirl it across the bottom.

Put the sausage into the skillet. Break it into small pieces with a wooden spoon and cook for 4 minutes.

Stir the sausage and keep cooking for 3 to 4 minutes more, until it is browned and no pink is left.

Transfer the sausage to a plate with a slotted spoon, leaving the fat in the skillet.

Add the chopped onion to the skillet. Cook for 3 to 4 minutes, stirring now and then, until the onion softens and starts to look glossy.

Add the sliced garlic to the skillet and cook for 30 seconds, just until it smells fragrant.

Put the drained beans into the skillet and stir for 1 minute so they pick up the onion, garlic, and pan juices.

Pour the chicken broth into the skillet. Use the spoon to scrape up any browned bits stuck to the bottom, then season lightly with salt and black pepper.

Add the chopped kale to the skillet a handful at a time, stirring after each handful, until all of it is wilted into the beans.

Return the cooked sausage and any juices from the plate to the skillet.

Stir everything together and let the mixture simmer for 2 minutes, until the broth looks slightly thicker.