Heat a large pan (preferably cast iron) over medium-high heat. Once hot, add oil and swirl to coat. Wait 30 seconds for the oil to heat.
Add chopped kale and season with salt and curry powder (optional). Toss to coat. Then cover and cook for 1 minute.
Remove lid and stir/toss. Cover again and cook until kale is slightly wilted, vibrant green, and a little crispy in spots. The cooking process should only take about 2-3 minutes total.
Transfer from pan to serving plate and top with lemon juice, hemp seeds, and tahini. Enjoy. Store leftovers covered in the fridge and reheat on the stovetop over medium heat, or add to soups / stews. Best when fresh. Not freezer friendly.
*Nutrition information is a rough estimate calculated without optional ingredients.