1. Bring 2 cups of water to a boil. Add the garlic, salt, and dried farro. Simmer for 30 minutes or until chewy-tender. If there is any liquid left, strain it out but reserve it for thinning the pilaf if needed.

2. Whisk the ricotta and blue cheese together in a small bowl. Stir in the thyme and salt. Set aside.

 
3. Drizzle 1 1/2 tablespoons of the vinaigrette over the whole kale leaves. Lightly rub to ensure complete coverage.

4. Heat up a dry grill pan or skillet over high heat on the stove. Add the leaves in one layer – its okay if they’re touching. “Grill” them for one minute and flip. The edges should be crispy and a little charred. “Grill” for an additional 30 seconds to a minute. Remove and allow to cool. Repeat until all the kale is grilled. (You can use your outside grill too, using a heated vegetable pan.)

 
5. When the kale has cooled enough for handling, remove the center stem and tear the leaves into large pieces.

6. Drizzle two teaspoons of the vinaigrette on the pears and toss. Add them all at once to the hot dry grill or sauté pan. Cook for 30 seconds or until just beginning to soften.

 
7. Place cooked farro in serving dish, top with grilled kale, and garnish with pears. Serve warm.

 
Note: this recipe can incorporate roasted chicken, turkey or other protein to make a complete meal.