In a large, heavy saucepan, cover 1 cup of farro with a couple inches of water. Cover and bring to a boil. Reduce the heat, add some salt to the water and simmer gently until the farro is tender, about 30 minutes. Drain.
Meanwhile, in a large saucepan, heat 1 tbsp. olive oil over medium heat. Cook 8 ounces of italian sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook 4 cloves of sliced garlic until golden, 2 minutes. Add 5 cups of chicken stock to the pot and bring to a simmer. Stir in the farro and 1 bunch of kale with the stems removed and simmer until the kale is tender, about 8 minutes. Remove from heat. Return the sausage to the pan and stir in 1 teaspoon of fresh thyme. Season with salt and pepper.
Divide the stew among bowls, top with grated pecorino-romano cheese and drizzle with some olive oil.