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1.
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Bring a large pot of cold water to a boil over high heat and salt it generously.
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Add the spaghetti and boil, stirring occasionally, until al dente, about 9 minutes.
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Drain, reserving about 1/2 cup of the cooking water.
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2.
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Meanwhile, cut the beet green stems into 2-inch pieces.
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Cut the larger leaves into wide ribbons; leave the smaller ones whole.
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Swish the stems and then the leaves in a big bowl of cold water to clean (in batches if necessary); lift them from the bowl with your fingers, shake them off and blot with a paper towel-they don't have to be really dry.
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3.
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Put the olive oil and garlic in a large skillet over medium-low heat.
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Cook the garlic until golden, stirring occasionally, 4 to 5 minutes.
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Remove the garlic with a slotted spoon and drain on a paper towel.
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Increase the heat to medium; add the stems and season with salt.
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Cook, stirring occasionally, until you can insert the tip of a knife into the stems without resistance, 3 to 4 minutes.
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Add the red pepper flakes and cook, stirring, 30 seconds.
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4.
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Turn the heat to medium-high, add the beet greens and cook, tossing occasionally, until the greens are coated with oil and just starting to wilt.
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Season with salt and cook until the leaves are wilted and tender, about 3 minutes.
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Reduce the heat to medium-low.
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5.
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Pour the pasta on top of the greens and salt lightly.
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Toss with tongs and add the reserved pasta water.
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Divide among 4 pasta bowls and top with reserved garlic slices and desired cheese.
