1/2 bunch fresh cilantro or parsley, rinsed, leaves picked and chopped
1 lemon with skin on, sliced very thinly into rounds
Zest and juice of 1 lemon
Tear kale leaves away from thick stem. Discard stem and chop leaves into bite-size pieces.
Toast bread until brown and crispy, about 3 minutes.
Put kale in a pot filled with about 4-inches water. Bring to a boil, cover and cook for 2 to 3 minutes, until kale is tender. Check frequently. Spread the toast with a thick layer of hummus, then sprinkle on the green onions, pile cilantro on top, then place a few very thin slices of lemons on the cilantro.
When the kale is tender, drain well. Shake the strainer so all the water is gone, then sprinkle the kale in the strainer with lemon zest and the juice from the remaining lemons. Cook's Note: Lots of lemon makes this good!
Place a large handful of lemon kale on top of each piece sandwich 1/2 and top with remaining toast slices.