Ingredient:

• 8 ounces fresh collard greens (about 10 big leaves)
• ⅓ or more of a package of whole wheat thin spaghetti or “spaghettini”
• 3 tablespoons pine nuts
• olive oil (the good stuff)
• 2 small cloves garlic, pressed
• big pinch red pepper flakes
• sea salt and black pepper
• 1 ounce Parmesan cheese
• ½ or more of a lemon, cut into wedges