Preheat the oven to 180°C, gas mark 4. Place the kale leaves on a baking tray, drizzle with olive oil and season well. Bake for 10-15 minutes or until crispy and dry. Allow to cool.
Heat the oil in a large frying pan and add the almonds and lemon zest. Fry, while stirring, until the almonds are toasted and fragrant. Add the beans and toss to combine then cover and cook for 3 minutes or until tender. Add the lemon juice, season well and serve topped with the crispy kale leaves.