1. Heat the olive oil over medium high heat in a large skillet.
2. Add beans in a single layer, stirring to coat. (If using canned beans, be gentle! or you'll end up with mush.)
3. Add kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure.
4. Stir in pecans and garlic. Wait 10 seconds then stir in nutmeg. Wait 10 seconds to stir in the lemon juice.
5. Remove from heat and serve with cheese or yeast.