Ingredients

• 1 tablespoon olive oil
  
• 3.5 to 4 ounces Spanish chorizo, cut into 1/4-inch discs
  
• 2 bunches Cavolo Nero (about 7 ounces each)
  
• 12 twists black pepper on the pepper mill
  
• 2 cloves garlic, thinly sliced
  
• 1 14.5-ounce can giant beans, drained and rinsed (use butter beans as a substitute)
  
• ¹/₂ lemon
  
• Freshly grated Pecorino Romano cheese, to taste