Add the trimmed beans to a saucepan of boiling water. Season with the tsp of salt and cook for 2 minutes.   Drain and rinse under cold water, then set aside.

In a large skillet or frying pan, heat the oil over a medium heat. Add the kale, garlic, salt and season well with freshly ground black pepper.   Toss or stir with tongs for 2 minutes, then add the blanched green beans.   Continue stirring for another 2 minutes until the kale has wilted down.

Turn off the heat and squeeze over the lemon juice. Stir, then check the seasoning, adding more if needed.   Transfer to a serving dish and enjoy!