• 1 -1/2 Lbs mixed greens
• 4 garlic cloves, minced
• 1/2 c. olive oil
• small pasta shells for 4 people
• salt and pepper to taste
• 6 chopped canned tomatoes
• hard cheese

Heat a large pan of water for the pasta.  Chop greens finely, discarding any tough stem ends.  In a large skillet, heat olive oil and sauté the greens with the garlic stirring often.  The greens will reduce in volume.  When the greens are soft but still a vibrant green, season with salt and pepper and add the tomatoes.  Continue cooking to reduce the juice from the tomatoes.  When the pasta has cooked, drain and divide into serving bowls.  Top with the mixed greens and tomatoes, then sprinkle on some hard cheese such as asiago, pecorino or parmesan.   Serve immediately.