Place Dutch Oven over medium-high heat. Pour in olive oil, and once hot, add onion, garlic, thyme, and crushed red pepper.

Sweat aromatics over medium heat for 8–10 minutes. Add in kale and cook until wilted.

Deglaze the pan with white wine and cook until liquid has mostly evaporated.

Pour in the stock and bring to a boil, then reduce heat to low and add bay leaf.

Bring the mixture to a simmer and add cannellini beans. Cover with lid and let braise until kale is tender, about 20 minutes.

Season with salt and pepper to taste and add lemon juice. Discard bay leaf and thyme sprigs before serving.