1. Cook the pasta according to package directions, drain and keep warm

2. Meanwhile, heat the oil in a Dutch oven over medium-high heat. Add the garlic and red pepper flakes; cook, stirring constantly until fragrant (30 sec). Add the escarole (or kale) a handful at a time, stirring until wilted, about 2 minutes.

3. Add the broth and salt; bring to a simmer. Cook until the broth is slightly reduced, about 4 minutes.

4. Add the pasta and cook until heated through, about 1 minute longer. Remove the Dutch oven from the heat and stir in the Parmesan.