Orecchiette With Sausage And Chicory

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1 pound orecchiette

1/4 cup extra-virgin olive oil

1 pound sweet Italian sausage, casings removed

2 garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper

1 pound chicory or escarole, coarsely chopped and washed

Kosher salt

1 cup chicken stock or low-sodium broth

1/4 cup grated pecorino, plus more for serving

2 tablespoons shredded mint

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