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.