Bring a large pot of water to boil and add salt ("salty like the sea," so about 2 tablespoons for 6 quarts of water). Blanch broccolini (or other greens you're using) until nearly tender, 2–3 minutes. Remove broccolini to bowl of ice water to stop cooking and set color. Remove broccolini from ice bath and squeeze dry in a clean kitchen towel, then chop into 2-inch pieces.

In large frying pan, cook the Italian sausage, squeezing it out of the casing if you have links. Cook over medium heat, breaking up the sausage into small pieces, until cooked through. Drain off fat from sausage.

Add a couple tablespons olive oil to sausage in pan, add the garlic, red pepper flakes, and cook for a minute. Add the chopped broccolette and cook until tender, 2 minutes. Add the lemon juice and toss. Taste and add additional salt if you wish. Serve with orecchiette cooked al dente and top with grated cheese.