Sauté the shallots in the olive oil in a saucepan for a few minutes, before adding the garlic and turmeric. Sauté for another minute.
Add the kale and stir for a couple of minutes until wilted. Add the drained beans, the water (only if your kale seems dry - you don't want it to stick to the pan), lower the heat and cover. Leave for a few minutes until the beans are heated through.
Add black pepper, grated parmesan (if using), drizzle liberally with extra virgin olive oil, and serve on wholegrain or sourdough toast.