Pantry Pasta with Collard Greens and Breadcrumbs

Fill a medium bowl with ice water. Bring a large pot of water to a boil over high heat. Season water with a few pinches salt and add collard greens. Cook 1-2 minutes, until collards are wilted and bright green. Remove greens with a spider or slotted spoon (reserve the boiling water for cooking pasta) and plunge into ice water. When cool, drain and squeeze out the excess liquid.
Bring water back up to a boil. Add pasta and cook 2 minutes less than package directions, tossing occasionally to prevent sticking. Drain pasta, reserving 1 cup of cooking liquid.
Set a large skillet with high sides or Dutch oven over medium heat. Add ¾ cup pasta water to the skillet and bring to a summer. Add butter, one tablespoon at a time, whisking continuously while each piece melts (the simmering pasta water and butter will begin to create a creamy sauce). Add parmesan a little at a time, whisking until it melts fully into sauce before adding more. Season with black pepper. Continue to whisk until sauce is slightly thickened, 1 minute more.
Reduce heat just a bit. Add collard greens and pasta, tossing with tongs for 1-2 minutes, until pasta and greens are nicely coated. Add remaining pasta water only if necessary to loosen up the sauce. Serve up in shallow bowls and eat immediately with extra parmesan, black pepper and a handful of breadcrumbs.