Spaghetti with Collard Greens and Lemon · 2 tablespoons extra-virgin olive oil · 2 garlic cloves, sliced · 1/4 teaspoon red-pepper flakes · 1 bunch collard greens (12 ounces), ribs removed, thinly sliced · 1/4 cup pine nuts, toasted · Grated zest of 1 lemon, plus more for serving · 2 tablespoons fresh lemon juice · Coarse salt · 12 ounces whole-grain spaghetti, such as farro · 1/4 cup finely grated Pecorino Romano, for serving
1. Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook until tender, about 1 minute. Add collard greens and cook, stirring, until tender, about 5 minutes. Remove from heat; stir in pine nuts and lemon zest and juice. Season with salt. 2. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta. 3. Add pasta and reserved water to skillet, tossing to coat. Serve immediately, garnished with lemon zest and sprinkled with cheese.