Remove ribs and stems from
kale / Cook
in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove
kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the
kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion,
kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.
Working
in batches, cook collards and
kale separately
in a
large pot of boiling salted water until slightly softened, about 3 minutes per batch.