Neck Bones Escarole Recipes

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SLOW COOKER NECK BONES & POTATOES



Slow Cooker Neck Bones & Potatoes image

This hearty recipe is the perfect slow cooker dinner for a busy night! Tender fall-off-the-bone meat and potatoes that you can pair with greens, cornbread - you name it!

Provided by I Heart Recipes

Categories     Main Course

Time 6h15m

Number Of Ingredients 9

3 lbs fresh pork neck bones (NOT smoked)
1 1/2 large yellow onion (sliced)
2 packets brown gravy mix
3 tsp seasoning salt
1 1/2 tsp coarse black pepper
2 tsp garlic powder
2 tsp onion powder
3 cups vegetable broth
5 medium russet potatoes (peeled, and sliced)

Steps:

  • Make sure that you clean the neck bones before anything else ( don't skip out on this step!)
  • Now toss all of the neck bones into the slow cooker.
  • Sprinkle in the seasoning salt, black pepper, garlic powder, and onions powder.
  • Now sprinkle in the gravy packets, and toss in those sliced onions.
  • Pour in the vegetable broth.
  • Toss in the potatoes, then top the slow cooker with the lid.
  • Let cook for 6 hours on high.
  • Serve and enjoy with your favorite vegetable.

SAUTEED ESCAROLE



Sauteed Escarole image

This recipe for Sauteed Escarole provides a slightly sweet taste with an unbelievably silky texture. This Italian side dish is naturally vegan, gluten-free and delicious.

Provided by Maria Vannelli RD

Categories     Side Dish

Time 35m

Number Of Ingredients 6

1 head escarole (fresh, cleaned, trimmed and chopped)
3 tablespoons olive oil
3-4 cloves garlic (sliced)
pinch crushed red pepper (or more-according to taste)
salt to taste
lemon juice (optional)

Steps:

  • Set a large pot of salted water to boil.
  • Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
  • Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
  • Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
  • If desired, add a pinch or two of crushed red pepper
  • Remove from heat.
  • By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.
  • Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.The oil might splatter a little so be careful.
  • Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.
  • Finally, season with salt and pepper to taste.
  • Transfer to a serving dish and if desired serve with lemon wedges.

Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 9 g, Protein 3 g, Fat 21 g, Sodium 51 mg, Fiber 7 g, SaturatedFat 3 g, Sugar 1 g

SOUTHERN-STYLE NECK BONES



Southern-Style Neck Bones image

Neck bones are great with greens or cabbage. They can be baked or boiled, this recipe can be fixed either way. It depends upon how much attention you want to give the dish. I think this is one of this meals that takes you back to your mother's kitchen.

Provided by KERYNE

Categories     Meat and Poultry Recipes     Pork

Time 3h

Yield 5

Number Of Ingredients 7

2 onions, roughly chopped
5 cloves garlic, roughly chopped
1 tablespoon distilled white vinegar
¼ cup water
4 pounds pork neck bones
1 ½ teaspoons salt
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 1133.8 calories, Carbohydrate 9.7 g, Cholesterol 214.9 mg, Fat 102 g, Fiber 1.7 g, Protein 41.6 g, SaturatedFat 36.2 g, Sodium 824.3 mg, Sugar 3.9 g

NECK BONES (PORK NECK AND NOODLES)



Neck Bones (Pork Neck and Noodles) image

This simple dish features pork neck bones simmered in seasoned water that slowly cooks into a broth. Elbow-shaped pasta is then added into the water to absorb all the meaty flavors. Erika Council, a software engineer who is also a professional cook and a food writer, shared the recipe, which she learned from her maternal grandmother, Geraldine Gavin Dortch. It shows up amid the more elegant dishes on the family Thanksgiving table as a subtle reminder of the food their enslaved ancestors cooked from the parts of the pig they had access to. It's a surprisingly rich, comforting and delicious dish coaxed from only a few ingredients.

Provided by Kim Severson

Categories     dinner, main course

Time 3h30m

Yield 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
3 to 4 pounds pork neck bones
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 onion, diced
1 1/2 cups elbow-shaped pasta

Steps:

  • Heat olive oil in a Dutch oven or large pot over medium-high heat. Season neck bones all over with salt, black pepper and red pepper flakes. Add neck bones to pot and sear for 4 to 5 minutes, then flip and brown the other side, 4 to 5 minutes more. Add onions and 3 cups water. It's O.K. if the water doesn't cover all the neck bones; they will cook down.
  • Reduce heat to low, cover and slowly simmer, stirring occasionally, 2 1/2 to 3 hours, or until the meat is very tender and falling off the bone.
  • Remove the cooked neck bones to a separate bowl. Bring liquid to a boil, then add pasta and more salt and pepper to taste, if desired. Stir constantly for the first 2 to 3 minutes to keep pasta from sticking. Reduce heat to low; cover and cook, stirring occasionally, 8 to 10 minutes, or until pasta is al dente.
  • Meanwhile, if you'd like, remove the meat from the bones using your fingers or a fork. Discard bones and any cartilage. When pasta is done, stir the cooked meat back into the pot. Serve hot alongside a heaping of greens (collard or mustard) and a hunk of cornbread.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 22 grams, Carbohydrate 22 grams, Fat 38 grams, Fiber 1 gram, Protein 56 grams, SaturatedFat 12 grams, Sodium 736 milligrams, Sugar 2 grams

NECK BONES & ESCAROLE RECIPE



Neck Bones & Escarole Recipe image

Provided by Lauralee

Number Of Ingredients 9

6 Bunches of escarole
7 lbs of pork neck bones
6 stalks of celery
15 pieces of locatelli cheese
oil
salt
pepper
28 oz of crushed tomatoes
Italian bread

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

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