In a mesh strainer, rinse farro well. In a pot, put farro, enough water to submerge by a few inches and some sea salt. Bring to a boil, then lower heat and simmer for 20 minutes. Taste to see if it's done cooking. I like my farro slightly al dente.

Heat a large skillet over medium heat. Add avocado oil. After oil has heated up, add purple potatoes, 1/2 of the garlic and 1/4 tsp sea salt. Sauté for a few minutes. Raise heat to medium high. Cook potatoes covered, stirring occasionally, for about 5 minutes or until they are nearly finished cooking and beginning to turn golden brown.

Reduce heat to medium and add leeks and remaining garlic. Sauté for another few minutes uncovered until the leeks soften. Turn off heat. Add baby kale and fold into hot potato mixture to allow the kale to wilt.

Stir in cooked farro, olive oil and sea salt, to taste. Top with parsley, radishes, and fennel. Toss to combine.