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["1. In a large saute pan or Dutch oven, warm the oil over medium-low heat and add the onion. Let it sweat slowly.", "", "2. Meanwhile, strip the greens' leaves from the stems. Taste a small piece of both the leaves and stem. If they're tough, like chewing-on-leather tough, you'll want to cut the greens quite fine and cook them longer. If they're tender and sweet, then we're really in business.", "", "3. Bring a large pot of water to a boil, and add enough salt so that it tastes almost like the sea.", "", "4. Stack the leaves together and roll up like a cigar. Slice the leaves into ribbons about 1/2"" wide, or 1/4"" if they're on the firmer side. In a bowl, beat together the eggs with the cheese, a pinch of salt, and plenty of black pepper.", "", "5. Turn the heat up to medium-high and add the smoked paprika. Stir to spread it around, then add a few good, healthy shakes of fish sauce or soy sauce. Let the sauce sizzle off and stir in the leaves. Saute, stirring, until the greens are tender but just a little chewy. Taste them and adjust seasoning with fish sauce, salt and / or sugar, smoked paprika. Turn off heat and reserve, covered.", "", "6. Cook the pasta until al dente and drain, saving a cup of the cooking water. Reheat greens over medium heat, and toss in the pasta-really mix it up to incorporate the two. Off heat, add the egg mixture and stir like the dickens, letting the heat from the pasta thicken the eggs. Add a little of the cooking water to loosen things up and form a smooth sauce. Taste, adjust seasoning with salt, pepper, fish sauce, or cheese, and serve."]
