Heat pan to medium.
Add half of the olive oil.
Add shallots and cook until they become translucent.
Add garlic and saute until shallots and garlic begin to brown.
Add cannellini beans and chickpeas and stir to combine, then cook, stirring every once in a while, until they begin to crisp up and turn brown.
Add kale and the rest of the olive oil and combine so everything is coated in oil.
Add lemon juice, salt and red pepper flakes.
Turn to medium low heat and allow to cook slowly until the kale begins to soften and brown slightly, about 10-15 minutes.
Periodically stir gently to allow all ingredients to become slightly caramelized, about another 10 minutes.
Serve alone, or over your favorite grain like rice or quinoa.