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. Reduce the heat to medium and cook until the onion is softened and translucent, about 5 minutes.

Add the red peppers and cook until they are softened and have a glossy sheen, about 3 minutes.

Stir in the kale one handful at a time, allowing each addition to wilt before adding the next. This keeps the pan manageable and ensures even cooking, taking about 3 minutes.

Stir in the beans, wine, and water and bring the liquid to a simmer. Reduce the heat to medium-low, cover the skillet, 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 warm with Parmesan, lemon wedges for squeezing, and a final drizzle of extra oil.