Spicy Parmesan Green Beans and Kale

I adapted this recipe from Stuff I Make My Husband.

Spicy Parmesan Green Beans and Kale

1 quart home canned green beans, drained
1/4 cup chicken broth
1/2 teaspoon red pepper flakes, plus extra for sprinkling
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan, plus extra for sprinkling
1 tablespoon butter
Salt and pepper to taste

DIRECTIONS:
Heat broth, red pepper flakes, and the kale, toss in a large, heavy saute pan over medium-high heat and cook until kale is tender. Add the green beans, lemon juice, butter and the Parmesan cheese. Toss to coat, taste, and add butter, salt and pepper to taste. Serve with extra pepper flakes and Parmesan sprinkled on top.