Pasta With Collards And Lemon

Directions:

1. Prepare pasta according to instructions on the box. Before you drain the pasta, carefully ladle out 1 cup of the pasta water into a heat-proof container and set aside. Drain pasta and set aside.
2. Cut the thick center rib out of each collard green leaf. Stack the leaves and roll them up. Slice the roll to make thin strips that are about 1/2 inch wide. After you have cut the entire roll, go back and cut the strips into bite-sized pieces. 
3. Heat a large pan over medium heat. Add sunflower seeds in a single layer. Shake the pan every minute or so to keeps seeds from sticking. When seeds are lightly browned and smell toasted, remove from heat.  This will take about 5 minutes. Set seeds aside and return the pan to the stove.
4. Add oil to the pan.  When it is hot, add garlic and red pepper flakes, if using. Cook for 30 seconds.  Add collard greens and salt. Stir until all collards are coated with oil.  Cook for another 5 minutes, stirring constantly.
5. Add pasta water to collards and bring to a low simmer. Add cooked pasta and stir.
6. Remove pan from heat.  Mix in the lemon zest, lemon juice, sunflower seeds and parmesan cheese. 
7. Serve immediately and enjoy!