1 lb. turnip greens and/or arugula and/or turnip greens (add kale if needed to bulk out, but expect a milder flavor).
1/2 lb. orechiette, penne or other pasta
2 tbs. extra-virgin olive oil
2 cloves garlic, chopped
1½ cups chopped tomatoes
Pinch dried red pepper flakes, or to taste
Freshly ground pepper and salt
1 In a large pot, bring 1 to 2 quarts of water to a boil.
2. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.
3. When the water comes to a boil, add ½ tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.
4. Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.
5. In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about one minute. Add the tomatoes and stir constantly until the tomatoes have softened, about five minutes. Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat.
6. Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately.
Note: If you prefer, the greens can be cooked ahead and held up to 8 hours. (Refrigerate them if it will be more than two hours, then bring them back to room temperature before using.) You won't get to reuse the cooking water from the pasta, but you will be able to put the finished dish on the table in just minutes.
Adapted from seasonalchef.com.