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Heat most of the olive oil in a large frying pan over a high heat.
Add the beans in a single layer. Stir to coat the beans in the oil, then let them sit long enough to brown on one side - about 3-4 minutes - before turning them to brown the other side for about the same length of time.
Once all the beans are golden and a bit crunchy on the outside, transfer them all to a plate lined with kitchen paper. Put the pan back on the heat.
Add the tomatoes and allow them to cook for a few minutes, or until they begin to burst.
Add a little more oil to the pan and allow it to heat a little. Add the kale and a pinch of salt, then cook for a couple of minutes, turning all the time until it is tender and the edges have crisped.
Add the walnuts and garlic and stir around the pan for a minute, then stir in a good grating of nutmeg and the lemon juice and zest.
Carefully stir in the crispy beans. Remove from the heat. Serve with grated Parmesan if you like, and some bread for a hearty meal.