Pasta with Collard Greens and Onions

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 or a skimmer,
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 and 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 the 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. Top serving with parmesan to
taste.