Boil 1 cup of farro in 3 cups of chicken broth (or water)
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Rinse and drain a head of kale and tear into 1-2 inch pieces
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Brown some turkey sausage on both sides
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Remove the sausage onto a plate and sauté 2 shallots and 2 garlic cloves with a tbsp of olive oil
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Add the kale and sauté for 4-5 minutes
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Add the sausage and farro, 1/4 cup white wine and the juice of 1/2 lemon to the skillet
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Sauté for 10 minutes and top with Parmesan cheese
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