In a small pot, combine the farro with 2 cups of water and a big pinch of salt. Heat to boiling, then reduce to a simmer. Cook for 20-25 minutes, or until tender and all of the water is absorbed. Depending on the strength of your simmer, you might need to add more water.

While the farro cooks, heat 2 tablespoons of olive oil over medium heat in a skillet with a lid. Add the sliced shallot, and saute 2-3 minutes, or until softened.

Add the sliced kumquats, and saute, stirring very infrequently, for 3-4 minutes longer, or until the fruit is slightly broken down and the peels have browned slightly around the edges.

Add the stock or water to the pot, along with a big pinch of salt and a healthy amount of black pepper. Add the kale, then cover the pan to allow the kale to wilt. If your pan doesn’t have a cover, try a cookie sheet or some aluminum foil.

Add the cooked kale and kumquat mixture to the pot with the farro, stirring to combine. Drizzle in some olive oil and season with salt to taste. Enjoy warm or at room temperature.