Pasta with Collard Greens and Apples

Pasta with fruit? This was an experiment gone right. It's quick and easy to make, and has a nice balance of sweet, salty, and leafy flavors, with an extra kick from garlic and chili flakes.

1 1/2 Tbsp olive oil (or bacon fat, if you're so inclined)
crushed red pepper flakes (optional)
1 small bunch of collard greens (about 6 medium sized leaves)
1 small apple
2 cloves garlic
salt
1/2 lb bowtie pasta
1/4 cup grated Parmigiano-Reggiano

Cook pasta in boiling, salted water according to package directions.

Remove stems from collard greens. Stack leaves and slice crosswise into thin ribbons (about 1/4 inch wide). Chop apples into small cubes or strips.

Heat olive oil in a pan over medium heat. Add chili flakes and collard greens. Cook until greens are slightly wilted (about 2-3 minutes). Add apples and garlic. Season with salt. Cook until apples are slightly browned, tossing frequently (about 10 minutes).

Toss greens mixture with pasta and a few tablespoons of reserved pasta cooking liquid. Top with grated cheese.