Place Chard (8 cup) in a large bowl and cover with cold water. Let sit for five minutes to allow any dirt to settle. Scoop greens from water and place in a large colander to drain. Any water clinging to the leaves is just fine.
Fill a large pot with water and bring to a boil. Add Kosher Salt (1 tablespoon) and stir in the Orecchiette Pasta (0.5 pound).
In a large sauté pan, melt the Unsalted Butter (6 tablespoon) over medium heat. Once the butter begins turning brown and smelling nutty, turn off the heat.
Meanwhile, in a small sauté pan over medium heat, toast the Walnut (1 cup) until they become lightly browned and fragrant, about 10 minutes.
Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. Set aside.
Boil pasta till al dente. Reserve 1/2 cup of the cooking liquid and set aside. Drain pasta directly over the colander filled with the greens.
Bring the brown butter back up to temperature over medium or medium-high heat; add the pasta and greens to the pan. Add the walnuts and toss to coat. Sprinkle Pecorino Romano Cheese (1/4 cup) over top and toss again. Taste. Add more Salt (to taste) and Freshly Ground Black Pepper (to taste). If necessary add some of the pasta cooking liquid to the pan.
Serve pasta, grating more cheese over the top if desired.