Collard Greens and Onions over Pasta

Morgane Bradley, a previous VISTA Volunteer, found this recipe on the New York Times Cooking website. It’s good and easy to make!

Serves 4

Ingredients
1 bunch collard greens, stemmed and washed
2 tablespoons extra virgin olive oil
1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
2 garlic cloves, minced
8 to 12 ounces pasta, any shape
½ cup cooking water from the pasta
1 to 2 ounces Parmesan (to taste)
Salt and pepper

Preparation 
1. Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then transfer to a bowl of cold water. Squeeze out excess water and cut into thin ribbons.

3. Heat the olive oil over medium heat in a large frying pan and add the onion. Cook until it is tender and translucent, about 5 minutes, and add a generous pinch of salt and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste.

4. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender.
Meanwhile, cook the pasta, al dente is best.
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5. 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. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.