Green Beans and Kale both take nicely to high-heat cooking for just the right amount of time.  It breaks down their tough exteriors and allows other flavors to penetrate.  The raw tomatoes add sweetness and juice.

Trim 1/2 lb. of Green Beans and cut in pieces.

Remove the stems from 1 bunch of Kale, then chop roughly.

Peel and mince 3-4 cloves of garlic (2 T. minced).

Core and dice tomatoes to make 2 C.

Heat 2 T. oil in a large skillet or wok on high.  Add the Green Beans, stir-frying until they turn bright green — 2-3 minutes.  Add 2 T. water or white wine and cook for another 2-3 minutes, until they begin to soften.

Add the Kale and the garlic plus chile flakes to taste.  Stir fry for another 2-3 minutes.  Sprinkle with salt to taste and add the tomatoes.  Stir once or twice then shut the heat off and transfer to a plate or bowl.  Drizzle with 1 T. lemon juice.