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.