Green beans with kale and tomatoes

1-2 Tbsp. olive oil
3 garlic cloves, minced
1 lb green beans, snapped in half
1/4 cup chicken or vegetable broth or white wine
1 bunch lacinato kale, stripped from stems and cut into ribbons
1/2 tsp chili pepper flakes
10-12 oz grape tomatoes, cut in half
juice of 1/2 lemon (about 2 Tbsp)
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Heat oil in a large skillet. Add garlic and cook for 30 seconds. Add green beans and stir for 2 minute to keep green beans moving so they don't burn. Add broth or wine and cook over medium heat until green beans are almost done (about 5 minutes). Add kale and chili pepper and stir to mix completely. Cook an additional 3-4 minutes or until the kale is wilted and beans are tender crisp or cooked to desired doneness. Add grape tomatoes and lemon juice and stir. Season with salt and pepper. Top with grated Parmesan cheese and remove from heat, stirring slightly to mix in the cheese. Adjust seasoning and serve.