Bring a large pot of water to a boil and add salt. Add the kale straight from the bag. Boil kale for less than a minute until the it wilts. Use a slotted spoon to remove the kale from the pot (reserve the kale water). Run under cold water, drain well, then strip the leaves from any big stems. Chop the leaves finely.

In the meantime, bring the kale water back to a boil, add the pasta, and boil until just tender - be careful not to overcook. Reserve a cup of the kale water, and drain the pasta.

Place the pasta pot back on the burner over medium-high heat, adding 1/2 cup of the reserved pasta water, a splash of olive oil, and the chopped garlic. Bring to a simmer, then add the pasta and chopped kale. Add more pasta water if needed. Stir well, and add most of the almonds and sesame seeds. Taste and add more salt if needed. Remove from heat and stir in most of the green onions before turning out into a bowl.

Serve topped with feta, the remaining almonds, sesame seeds, and green onions, drizzled with olive oil.