Spaghetti with garlic and kale

Ingredients:

• 12 cups torn winter greens, such as kale, Swiss chard, chicory, or young mustard greens (about 1 kg)
• 350 g spaghetti
• 1/4 cup grated Romano Pecorino cheese
• 16 cloves garlic, thinly sliced
• 2 medium-sized onions, cut into half rings
• 1/3 cup olive oil
• 1/8 tsp red pepper flakes, or more to taste
• 1.5 tsp coarse salt

Preparation:

1. Make garlic chips: Heat olive oil in a large skillet over medium-high heat. Add garlic slices and deep-fry, stirring, until golden brown and crispy, about 3 minutes. Using a slotted spoon, transfer the garlic chips to a paper towel-lined plate.
   
   Transfer the oil to a separate bowl and set aside for dipping the bread; if desired, reserve 2 tablespoons in the skillet. Add the onion and red pepper flakes and cook, stirring, until the onion is lightly browned, about 10 minutes; toss with coarse salt.
2. Prepare the greens: Bring a saucepan of salted water to a boil. Add the herbs and cook until softened, about 2 minutes.
   
   Remove the greens with kitchen tongs and add them to the pan with the onions. Cook, stirring, for 5 minutes.
3. Prepare spaghetti: Bring the water back to a boil in the same pan. Add the spaghetti and cook until half-done, 8-10 minutes less than package directions. Set aside 1 cup of the broth for the sauce and discard the remaining liquid. Arrange the spaghetti on a serving platter and sprinkle with pecorino cheese.
   
   Add herbs and remaining cooking liquid to the spaghetti. Top with garlic chips.