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 of water.
Bring to a boil, cover and cook for two to three minutes, until kale is tender. Check frequently.
Spread toast thickly with hummus, sprinkle on the green onions, pile cilantro on top, then place a few very thin slices of lemons on the cilantro.
When kale is tender, drain well. Shake the strainer so all water is gone, then sprinkle the kale in the strainer with lemon zest and the juice from the remaining lemons. Lots of lemon makes this good!
Place a large handful of lemon filled kale on top of each piece sandwich half and top with remaining toast slices.
Add a thick slice of tomato to each sandwich.