Drizzle 2 teaspoons of the extra virgin olive oil over the bottom of a 2 1/2 to 3 quart saucepan with a tight fitting lid over medium heat. Add in the minced garlic with a pinch of salt. Fry the garlic, stirring constantly, until it is light golden brown and fragrant. Add the dry farro grains to the pot and toss to coat with the garlic oil. Continue stirring until the farro smells nutty, about 3 minutes.

Add about 1/4 cup of the orange juice to the pot. It should sizzle and smell fragrant immediately. Reserve 1/2 teaspoon of the orange zest and add the rest to the pan along with the remaining kosher salt, chicken or vegetable stock, or water. Bring the mixture to a boil. Reduce the heat to as low as it can go, put the lid in place, and let it simmer, undisturbed, for 30 to 35 minutes (as specified in the cooking instructions on the package of farro.)

Stir the dried cherries into the remaining orange juice and toss to coat. Set aside to soak at room temperature.

After the cooking time is up, move the pot to a cool burner, leaving the lid in place, and let it rest for 10 minutes. After 10 minutes have passed, open the lid and toss in the baby kale while fluffing the grains of farro. The baby kale will wilt perfectly in the heat of the farro. Once it has all been combined, drizzle the remaining olive oil over the farro, pour in the cherries and orange juice, and toss to distribute evenly. Sprinkle the remaining orange zest over the salad. Serve warm or cold. If desired, garnish with crumbled goat cheese or feta cheese.