Cover and cook on low until farro is al dente and liquid is completely gone
Fold in the kale and cook until wilted. Serve with salmon while hot.
Cook the Salmon:
Remove salmon from the refrigerator approximately 10 minutes prior to cooking and bring it to room temperature.
Heat a black steel pan or cast iron pan until almost smoking. Season salmon with salt and pepper.
Add the rest of the olive oil to pan and place salmon in pan presentation side down. Sear salmon about 4-5 minutes, until slightly browned.
Remove pan from heat and flip salmon to other side.
Add five sprigs of fresh thyme and two crushed cloves of garlic. Add two tablespoons of butter.
Turn flame to medium and return pan to heat. Push salmon to the front of the pan and tilt the handle back. Baste with the flavor butter until salmon is just cooked through and nicely browned/crisp. Serve immediately atop farro.
Recipe by In Good Taste at http://ingoodtaste.kitchen/luxbar-salmon-farro/