Whisk olive oil, garlic, lemon juice, salt, and black pepper together in a bowl; set aside.

Combine chicken broth and farro in a large skillet or wok; bring to a boil. Reduce heat to medium; simmer until farro is tender and broth is absorbed, 20 to 25 minutes.

Stir olive oil mixture into farro until coated. Add kale; cook and stir until wilted, 2 to 3 minutes. Sprinkle feta cheese on salad; stir to combine. Season with salt and black pepper.