Ingredients:
1 bunch cooking greens, stems removed, roughly chopped (anything you have around the house: kale, collard greens, turnip greens, chard, mustard greens...)
1 Tbsp. salt plus more to taste
1 lb. pasta (any kind)
4 cloves garlic, chopped
2 Tbsp. olive oil
1/2 tsp. red pepper flakes
3/4 cups freshly shredded grating cheese such as Parmesan, Asiago, or aged Pecorino
Preparation:
Bring a large pot of water to a boil.Add 1 Tbsp. salt to boiling water. Add greens and blanch until wilted, from 30 seconds for chard up to 2 minutes for lacinato kale, use tongs or a slotted spoon to remove the leaves to a colander and rinse them under cool water.
Boil pasta in the same water, until al dente. Reserve 1/2 cup of the starchy liquid, drain, and set aside.
Return pot to medium high heat. Add oil, garlic and pepper flakes. Cook, stirring, until garlic turns just barely golden.
Add chopped greens and stir to combine. Add reserved liquid and bring to a boil. Add pasta, stir to combine, and bring to a boil. Take off heat. Stir in half of the shredded cheese. Stir in additional drizzle of olive oil and/or red pepper flakes to taste.
Divide between pasta bowls, garnish with remaining shredded cheese, and serve.
