Heat oil in sauté pan on medium heat and add garlic. Stir 2 minutes. Add kale and cook 4 minutes with lid on. Stir once or twice while cooking. Push kale to side of pan and add chicken. Cook 2 - 4 minutes on both sides (depending on thickness of meat).
Turn heat to medium low and add tomatoes and beans. Season with herbs. Heat until mixture bubbles and chicken is no longer pink. Transfer to serving dish, slice chicken, and sprinkle with cheese. (Recipe #665)