Neck Bones Escarole Recipes

SOUTHERN-STYLE NECK BONES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle 3/4 of the onion and garlic into the bottom of a roasting pan; pour in the vinegar and water. Season the neck bones with salt and pepper and place into the roasting pan. Sprinkle the remaining onion and garlic over the neck bones; cover the roasting pan tightly with aluminum foil.
• Bake in the preheated oven for 2 hours, basting every 30 minutes. Be sure to recover the foil every time you baste. After 2 hours, remove the foil and continue baking until the neck bones are golden brown, about 45 minutes.

SAUTEED ESCAROLE

Steps:

• In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.

NECKBONES AND COLLARD GREENS OR TURNIP GREENS

Steps:

• Wash neck bones in warm water and 1/2 Tablespoon salt.
• Put neck bones in a large pot filled halfway with hot water and 1 tablespoon salt.
• Boil 30 minutes.
• While neck bones are cooking, cut the long stalks off the greens and remove any yellow leaves.
• Wash the greens in lots of cold water twice.
• When the neck bones have cooked 30 minutes, add all the greens, pour some bacon drippings or fatback grease over them for extra seasoning.
• Cover and turn burner down on low to simmer.
• Cook until greens are tender. (approximately 1 hour).
• Put in colander to drain. Tip*** Take a small saucer and push on the greens to get most of the water content out. You may have to pick some bones out because the neck bones some times fall apart. Cooking them in some type of bag (cheesecloth?) might help but I don't do that.
• You can cut them up how you like. I use a Hand Chopper. I like mine chopped fine but you can chop to your liken.

ESCAROLE WITH GARLIC AND BREAD CRUMBS

Steps:

• Bring a large pot of water to a boil.
• Coarsely chop the escarole.
• Add to water, cook 2 minutes, drain, rinse with cold water and drain again.
• Heat oil in a heavy skillet, add garlic and red pepper flakes and cook over medium heat until garlic is browned.
• Add bread crumbs and cook until browned.
• Turn heat to high, add escarole, season with salt and pepper, stir and toss until heated through.
• Place in a serving bowl and pour any oil left in the pan over the escarole.

NECK BONES & ESCAROLE RECIPE

Steps:

• Wash escarole Boil water with salt When water boils put escarole in Keep pushing escarole down in pot Boil for 10 minutes Strain escarole - when cooled squeeze all the water out of the escarole NECK BONES put in pot a little oil (line bottom of pot with oil) put in celery sticks cut up in pieces (6 sticks cut up) When neck bones are brown put in cheese (15 pieces) Cook until cheese is brown Strain tomatoes (28oz) put in pot Put in salt and pepper cook until it boils - lower flame cook for 1/2 hour cover pot - with some air stir - take off flame for 5 minutes put in escarole cook escarole for 5-10 minutes low flame shut off flame and mix