Kale and Farro Salad

1 cup farro
2 cups packed torn Tuscan kale leaves (about 2 ounces)
1/4 red onion, finely diced (about 1/4 cup)
1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving
Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup crumbled feta, preferably French

1. Cook farro
1. Cover farro with a few inches of water
2. Bring to boil and boil for 10-12 minutes
3. Strain farro and allow to cool
2. Put oil in pan and stir fry kale (I like more kale so I used about 4 cups of kale) until wilted
3. While kale is wilting, cut up onion and mint and place in bowl
4. Add lemon juice to bowl as well as olive oil, salt and pepper, and feta cheese
5. When kale is done, add to bowl as well as farro and toss.
6. Serve warm or cold.