|
While the pasta is cooking, place a large skillet over medium-high heat with olive oil. Add the anchovies to the pan and cook until they've melted into the oil, about 2 minutes. Reduce the heat to medium-low and add the garlic. Stir for 1 minute, then add the Worcestershire sauce. Tear the escarole and add several handfuls at a time, then stir the wilting greens to coat with the garlic oil. Season the greens with lots of pepper and a little nutmeg, then squeeze the juice of the lemon over the greens
|
