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Spaghetti with Braising Greens, Parmesan, & Lemon

1 tbsp olive oil

1 large shallot, minced

2 cloves of garlic, minced

1 tsp herbs de Provence or Italian seasoning blend

1 bag braising greens, finely chopped

½ cup parmesan cheese (for a dairy free option use vegan parmesan or nutritional yeast)

1 cup pasta cooking water

1 lemon

Sea salt to taste

Red pepper flakes to finish

4 oz dried spaghetti or capellini

Heat a large pot of water over high until it comes to a rolling boil. Add several pinches of salt then your pasta. Stir a couple of times then turn down the heat slightly. Cook according to the package directions or until al dente. Reserve 1 cup of the pasta cooking liquid and set it aside before straining the pasta. While the pasta is cooking, add the olive oil to a large skillet and set it over medium heat. Add the shallot and a small pinch of salt. Cook, stirring regularly, until the shallot softens and begins to turn brown. Add the garlic and the herbs de provence and cook for 30-60 seconds before adding the greens. Cook the greens, stirring regularly, for 3-5 minutes or until the greens have softened and reduced their size by about a third. Add the pasta water and parmesan to the greens and reduce the heat to medium low. Cook until the pasta water and parmesan begin to thicken into a sauce, and then add your cooked pasta and the juice of half a lemon. Toss the pasta with the greens and sauce to warm it through. Taste the pasta and season with more salt as needed. Serve with a squeeze of lemon and a sprinkle of crushed red pepper flakes.

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