Spaghetti with Collard Greens and Lemon – Harmony Valley Farm

Ingredients

• 2 Tbsp extra-virgin olive oil
• 2 garlic cloves, sliced (or more if you like garlic!)
• ¼ tsp red-pepper flakes
• 1 bunch collard greens (12 ounces), ribs removed, thinly sliced
• ¼ cup pine nuts, toasted
• Grated zest of 1 fresh lemon, plus more for serving
• 2 Tbsp fresh lemon juice
• Coarse salt, to taste
• 12 oz dried spaghetti
• ¼ cup finely grated Pecorino Romano, for serving