Ingredients

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

Preparation

  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.