Collard greens with pasta

This is an excellent dish. VERY simple and quick to make, healthy, AND delicious. It's in our regular rotation.

The quantities listed below serve 2.

1. Prepare the greens and garlic
- Cut out the center rib of each collard green leaf
- Stack a few leaves of the greens, then roll into a tight cigar shape
- Slice the roll into thin strips (1/4" or thinner if possible)
- Mince the garlic cloves

2. Boil the pasta
- Bring a large pot of salted water to a boil
- Add the pasta and cook until al dante
- When finished, drain the pasta and save some of the water. Return the cooked pasta to the pot and set aside

3. Cook and assemble the dish
- Place a medium to large skillet over medium heat
- Add the pine nuts and toast until golden. When ready, set the toasted nuts aside and return the skillet to the stove
- Add a tablespoon of olive oil. Add the garlic and red pepper flakes and fry for a minute or two
- Add the collard greens and mix thoroughly. Sprinkle generously with salt. Stir for 3 - 4 minutes
- Combine the cooked greens to the pot of pasta. Drizzle with olive oil and mix rigorously. If too dry, add some of the pasta water for moisture
- Plate the pasta. Top with grated parmesan cheese, roasted pine nuts, and fresh pepper. Squeeze lemon juice over top for maximum zest!

Enjoy!