Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried spaghetti
   2      tablespoons   salt
   8      tablespoons   extra-virgin olive oil
   4                    garlic cloves -- thinly sliced
   1      bunch         bitter greens -- chopped 1/2" pieces
                        (broccoli rabe -- kale or collard
                        -- greens)
                        salt -- to taste
     1/4  teaspoon      crushed red pepper flakes - -- (to 1/2 tspn), or to
                        -- taste
   1      cup           freshly-grated pecorino-romano cheese

Preparation:

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 sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5623)