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Pasta with Dark Greens

2 pounds of greens

Kosher salt

1 pound orechiette, penne or other pasta

1/4 cup extra-virgin olive oil

4 cloves garlic, chopped

4 anchovy filets in oil, drained and finely chopped Pinch dried red pepper flakes, or to taste

Freshly ground pepper and salt

In a large pot, bring 2 to 3 quarts of water to a boil. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.

When the water comes to a boil, add 1 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.

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.

In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add the anchovies, pressing them so they “melt” into the oil. 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.

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 with a loaf of the thick-crusted, whole-grain bread. Makes 4 to 6 servings.