Instructions: If you have the ingredients organized this dish can be assembled in the amount of time it takes to cook the pasta.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the pasta into the boiling water and cook for 8 to 12 minutes until tender but al dente.

Meanwhile heat a large 12- to 14-inch saute pan over medium-high heat and add the olive oil. Allow the oil to heat until smoking, add the garlic and cook until lightly brown, about 1 minute. Toss the greens into the pan stirring quickly to coat the greens evenly. The greens should wilt within 2 to 3 minutes but remain bright green in color. Remove from heat and season with salt and pepper.

When the pasta is cooked, drain in a colander over the sink into a bowl.

Reserve 1 cup of cooking liquid. Toss the hot pasta into the pan with the greens. Place over a medium heat and stir to mix well. If the mixture is too dry add some of the reserved pasta liquid. Add the grated Pecorino cheese and toss. Pour into a heated serving bowl and serve immediately.

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