1- Getting this pasta just right is all about following a few simple steps that build layers of flavor without any fuss. Start by heating the olive oil in a skillet over medium heat until it’s shimmering, then cook the garlic slices, stirring until they’re golden, which takes about 3 minutes. Don’t forget to remove the garlic with a slotted spoon and drain it on paper towels to keep it crispy and flavorful.

2- Next, in the same pan, cook the chopped red onion in the remaining oil over medium heat, stirring occasionally until it’s softened, about 3 to 5 minutes. Add the dried cranberries and let them plump up for about 1 minute, adding a sweet contrast to the mix. Then, toss in the kale leaves along with water, salt, and pepper, cover, and cook over medium-high heat until the kale is almost tender, roughly 5 minutes.

3- While that’s happening, boil a large pot of salted water and cook the pasta until it’s al dente, remembering to reserve 1 cup of the pasta water before draining. Finally, toss the pasta with the kale mixture, Kalamata olives, and about 1/2 cup of that reserved water to bring everything together, seasoning with more salt and pepper if needed. Top it off with the crumbled feta and toasted garlic, and serve it warm for the best experience.