Step 1

Cook farro: In a medium pot, heat 1 tablespoon of the olive oil over medium heat. Add shallots and garlic and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the farro and vegetable broth. Stir to mix. Cover the pot with the lid slightly ajar, bring to a boil, then reduce heat to maintain a simmer. Cook until farro is tender, about 10 minutes. Drain the farro, reserving the remaining cooking liquid in a bowl (for later).

Step 2

Cook mushrooms: Meanwhile, in a non-stick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown, about 6 minutes. Season with ¼ teaspoon of the salt and pepper to taste.

Step 3

Toss kale: In a large serving bowl combine kale with the remaining 1 tablespoon olive oil and lemon juice. Use your hands to rub the oil and lemon juice into the kale until well coated.

Step 4

Finish assembling: To the bowl of kale, add cooked farro, cooked mushrooms, cannellini beans, almonds, sundried tomatoes, parsley, remaining ¼ teaspoon salt, and about ½ cup of the reserved stock (see note 5). Toss to mix. Season with pepper to taste (and more salt, if needed). Sprinkle feta over top, then serve.