Cook farro in slightly salted water as directed on the packet.
Rinse in cold water, allow to drain and set aside to cool.
Rinse kale and dry with paper towels, then remove from stalks and cut into thin ribbons.
Place kale ribbon in large bowl and set aside.
Place garlic, oil, salt and vinegar in blender and pulse until smooth, and set aside.
Add parmesan and pine nuts to kale, then pour dressing on top.
Mix ingredients thoroughly ensuring that all ingredients are coated with the dressing.
Serve as desired.