Shrimp and Black Beans with Kale and Lime

I love a simple greens and beans recipe—you just throw everything into a wok and cook until finished. It’s really that simple! Kale, collards, escarole, spinach, and Swiss chard can all be used fairly interchangeably here (some wilt more than others and all have their own flavor, but they work well across many things). This one feels special because of the addition of shrimp, but peeled shrimp cook so quickly that they are an easy added bonus.