Fill a large bowl with water, immerse kale leaves, swish them around then let sit a few minutes to separate any dirt from the leaves. Lift from water, shake off excess water and transfer to a cutting board. Tear out stalk, stack and roll leaves, and slice every 1/2-inch into long ribbons then a couple chops crosswise so pieces will be a manageable size on the fork.
Heat olive oil in large sauté pan, add shallot/onion and cook a couple minutes to soften, stirring now and then. Add the garlic, chopped herbs, and chile flake and stir a minute or two until fragrant.
Add damp kale leaves, beans, broth and bring to a boil. Lower heat to maintain a simmer and cook for 10 minutes, stirring now and then. The liquid will reduce as much as you desire. Remove from heat and spritz with lemon half.
Serve with Parmesan, a drizzle of olive oil, pinch of flake salt, and freshly ground black pepper.