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Serves 4 as a main course, 6 as a starter
1 small onion, cut into ¼” slices
3 tablespoons extra virgin olive oil
1 pound washed, young, tender collard greens or kale (flat or curly, I’m not picky, but make sure they’re young and tender)
¾ teaspoon smoked paprika (pimentón), or to taste
Fish sauce or good soy sauce, to taste (Or use salt, but these sauces add a lot of depth.)
12 ounces spaghetti or other long pasta
2 eggs (or 3 if you like it good n' creamy)
½ cup Parmesan cheese, grated (or more, to taste)
¼ teaspoon sugar, or to taste (if necessary)
Salt and black pepper, to taste
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