Cook pasta according to directions. Once cooked, reserve 1/2 cup of the pasta water when draining.

Meanwhile, heat olive oil in a large saucepan over medium heat. Add minced onion, and cook until lightly browned. Add cooking wine, and cook for around 5 minutes. The wine will dissolve a good amount.

Add the collared greens, and let it cook until wilted and tender. Add the mushroom pieces, season with salt and pepper, and cook for 3-5 more minutes.

Combine the pasta with the collared greens mixture. Add in the lemon zest, butter, and 1/4 cup of parmesan cheese, and mix well to combine. Add in pasta water bit by bit and mix until you achieve the desired sauce consistency. Season with salt and pepper again if desired.

Spoon pasta into bowls, and sprinkle extra parm on top of each. Enjoy hot!