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1
Bring a large pot of salted water to a boil.
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2
Wash the greens thoroughly three times in cold water in order to get rid of the dirt.
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3
Then pat them dry with clean kitchen towels.
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4
Trim off the tough stems, chop the stems into 1/4 inch slices, and chop the leaves into about 1-inch strips.
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5
Heat the olive oil in a large skillet over medium-high heat.
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6
Add the garlic, stirring constantly, and cook until slightly browned, about 1 minutes.
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7
Add the greens and stems within a few bunches, stirring often, and cook until the greens are wilted, about 2 minutes or longer.
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8
Mix together the hot broth or water and tomato paste in a bowl until well blended.
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9
Pour the mixture into the skillet and bring to a boil.
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10
Cover and reduce the heat to medium or medium-low to maintain a gentle simmer.
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11
Simmer for about 12 minutes, until the greens are tender.
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12
Meanwhile, boil the pasta in the boiling water until just tender, about 9 minutes.
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13
Reserve 1 cup of the boiling pasta water, then drain the pasta.
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14
Stir the pasta into the greens, and toss together for about 2 minutes, or until the pasta is evenly coated and completely cooked.
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15
Add some boiling pasta water to the pasta and green mixture if it seems a bit dry.
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16
Remove from the heat.
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17
Toss the pasta and greens with 1/2 cup of parmesan cheese until well combined.
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18
Divide the pasta and greens among four serving plates.
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19
Serve wam with remaining parmesan sprinkled on top.
