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1
Bring a large pot of salted water to a boil.
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2
Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes.
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3
(Be careful not to over-brown the garlic or it will taste bitter.)
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4
Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate.
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5
Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired.
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6
Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes.
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7
Season with 1 1/2 teaspoons Kosher salt.
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8
When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes.
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9
Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside).
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10
Cook, stirring occasionally, until tender, about 5 minutes.
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11
Return the cooking water to a boil.
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12
Add the spaghetti and cook until al dente, 8 to 10 minutes.
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13
Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl.
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14
Add the cheese and toss.
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15
Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping.
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16
Top with the garlic chips.
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17
Photograph by Antonis Achilleos
