Kale and Feta One-Pot Pasta

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• 3 tablespoons olive oil
  Ingredient note

  Source: 3 tablespoons olive oil
• 8 cups packed fresh kale leaves, (roughly chopped)
  Ingredient note

  Source: 6 to 8 cups packed fresh kale leaves, (roughly chopped); upper source range endpoint used for shopping.
• ¼ teaspoon + As Needed salt
  Ingredient note

  Source: ¼ teaspoon salt; Source seasoning: salt and fresh ground black pepper, (to taste)
• 4½ cups water
  Ingredient note

  Source: 4½ cups water
• 1 pint cherry tomatoes, (halved)
  Ingredient note

  Source: 1 pint cherry tomatoes, (halved)
• 12 ounces Fettuccine Pasta
  Ingredient note

  Source: 12 ounces Fettuccine Pasta
• 3 cloves garlic, (minced)
  Ingredient note

  Source: 3 cloves garlic, (minced)
• As Needed black pepper
  Ingredient note

  Source seasoning: salt and fresh ground black pepper, (to taste)
• 2 tablespoons extra virgin olive oil
  Ingredient note

  Source: 2 tablespoons extra virgin olive oil
• ½ cup crumbled feta cheese
  Ingredient note

  Source: ½ cup crumbled feta cheese

1. Heat olive oil in a cooking pot. Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes.
2. Remove from heat and add water, halved tomatoes, pasta, garlic, salt and pepper. Set over high heat and bring to a boil.
3. Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally.
4. Remove from heat and let stand for 2 minutes. Drizzle with extra virgin olive oil and stir in crumbled feta cheese.
5. Taste for seasoning and adjust accordingly.
6. Serve immediately.