IN A SMALL BOWL, coat the lamb chops with 1 tablespoon of the harissa.
Heat a large nonstick skillet over medium-high heat. Once the pan is hot, add the lamb chops. Cook on one side until a crust has formed, about 3 minutes. Turn and cook for an additional 3 minutes. Transfer to a plate.
Add the kale and ½ cup water to the saucepan and mix well, stirring to deglaze the pan. Transfer the lamb chops back to the saucepan. Cover, reduce heat to medium-low, and cook for 4 to 6 minutes. Use a meat thermometer to ensure the lamb has reached an internal temperature of 145°F (medium-rare).
Meanwhile, in a small bowl, combine the remaining 2 tablespoons of the harissa and the sour cream.
Transfer the lamb chops to serving plates.
Add half of the sour cream mixture to the saucepan; mix well. Season to taste with salt.
Drizzle the remaining sauce over the lamb chops. Serve chops with kale.