Rose's Pasta With Winter Greens

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1 3/4 pounds red chard, kale and broccoli rabe, or use any winter greens

2 small Meyer lemons

6 tablespoons extra virgin olive oil

6 large garlic cloves, thinly sliced

1/2 teaspoon hot red pepper flakes

9 cups water

2 tablespoons kosher salt

1 pound penne rigate

3 ounces Parmigiano-Reggiano, grated

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