1/2 cup farro
1 1/2 cups water or vegetable stock
Salt and freshly ground black pepper
1 bunch Tuscan kale
1/4 cup fresh pomegranate seeds
2 tablespoons extra-virgin olive oil
1 clove garlic, thinly sliced
Juice of 1 lemon
1/4 cup aged goat cheese, shaved, or Parmesan