Pasta with Collard Greens and Onions

Adapted from The New York Times

INGREDIENTS:

• 1 bunch collard greens, stemmed, washed and sliced
• 1 tablespoon oil
• 1 medium onion, sliced
• salt
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1/2 cup water
• 8-12 ounces pasta
• Daiya Mozzarella Shreds

METHOD:

• Bring a large pot of water to a boil, salt generously and add collard greens; blanch for 2 minutes, drain and rinse collards with cold water; let sit in colander to drain
• Heat olive oil in a large lidded pot, add onion, cook while stirring often for about 5 minutes
• Add a generous pinch of salt, red pepper flakes and garlic; cook another minute while stirring
• Add collards - when greens begins to sizzle, lower heat, cover and simmer 5 minutes
• Add 1/2 cup water, cover and continue to simmer another 5-10 minutes while pasta is cooking
• When pasta is finished cooking, save some of the cooking water in case you need it (I did not), drain and toss with the greens
• Serve topped with Daiya Mozzeralla Shreds