Time: 35 minutes
1 bu collard greens, stemmed and washed
2 Tbl extra virgin olive oil
1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
Salt to tatse
¼ tsp red pepper flakes
2 cloves garlic, minced
Freshly ground pepper
8 to 12 ounces pasta, any shape
½ cup cooking water from the pasta
1 to 2 ounces Parmesan (to taste)
Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes, and the garlic. Cook stirring until the garlic is fragrant, about 1 minute, and add the collard greens. Salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add ½ cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
Meanwhile cook the pasta. Before draining the pasta, ladle ½ cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.
Based off a recipe from cooking. Nytimes.com/recipes