Spaghetti with Collard Greens and Lemon

• 2 Tbsp extra-virgin olive oil
• 2 cloves garlic, sliced
• 1/4 tsp red pepper flakes
• 1 bunch collard greens (12 oz), ribs removed, thinly sliced
• 1/4 cup pine nuts, toasted
• Grated zest of 1 lemon, plus more for garnish
• 2 Tbsp lemon juice
• Coarse salt
• 12 oz farro spaghetti
• 1/4 cup freshly grated Pecorino Romano

1. Heat oil in a large skillet over medium heat. Cook garlic and pepper flakes until tender, about 1 minute. Add greens and cook, stirring until tender, about 5 minutes. Remove from heat and stir in pine nuts and lemon zest and juice. Season with salt.

2. Meanwhile, cook pasta in well-salted water according to package directions. Reserve 1/2 cup pasta water and then drain.

3. Add pasta to skillet, tossing to coat, and add reserved water to adjust consistency. Sprinkle with lemon zest and cheese before serving.