Destem and roughly chop the Kale (0.5 pound). Peel and mince the Garlic (1 clove) and set aside. Peel the remaining Garlic (3 clove) and leave whole. Juice the Lemon (1). Drain and rinse the Canned Cannellini White Kidney Beans (14 ounce).
In a heavy dutch oven, heat Olive Oil (2 tablespoon) over medium heat. When oil starts to glisten and shimmer, add whole, peeled cloves of garlic. Simmer for 3-4 minutes until fragrant and golden brown. Remove and discard the garlic cloves.
Add kale to the pot and 1/3 of the Vegetable Stock (3/4 cup). Cover with a lid, and braise the kale for 2-3 minutes, until wilted. Then add Crushed Red Pepper Flakes (1/4 teaspoon), Grape Tomatoes (1 cup), minced garlic, and another 1/3 of the vegetable stock.
Stir to combine. Cover tightly with a lid and cook for 3-4 minutes, until tomatoes start to split and give up their juices. Stir in the cannellini beans, remaining vegetable stock, and Salt and Pepper (to taste)
Return the lid to the pot and cook for an additional 3-4 minutes. Remove the pot from the heat. Add lemon into the braise and serve. Enjoy!