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1
Bring a large pot of water to a boil, salt generously and add the collard greens.
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2
Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain.
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3
Squeeze out excess water and cut crosswise into thin ribbons.
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4
Heat the olive oil over medium heat in a large lidded frying pan and add the onion.
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5
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.
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6
Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste.
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7
When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes.
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8
Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender.
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9
Taste and adjust seasonings.
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10
Meanwhile, cook the pasta.
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11
Bring the water in the pot back to a boil and add the pasta.
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12
Cook al dente, following the timing instructions on the package.
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13
Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions.
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14
Drain the pasta and toss with the greens.
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15
Serve, topping each serving with Parmesan to taste.
