Combine the oil, garlic, and pepper flakes in a 12-inch skillet over medium-high heat. Cook until the garlic turns golden brown and smells toasted, about 2 minutes.

Stir in the onion and salt, then reduce the heat to medium. Cook until the onion has softened, about 5 minutes, then add the red peppers and continue cooking until they are glossy and tender, about 3 minutes.

Add the kale one handful at a time, stirring until each batch wilts before adding more. Once all the kale has softened slightly, stir in the beans, wine, and water and bring the liquid to a simmer.

Reduce the heat to medium-low, cover, and cook until the kale is completely tender and the flavors have melded, 15 to 20 minutes.

Season with salt and pepper to taste. Serve hot with Parmesan, lemon wedges, and an extra drizzle of oil.