Neck Bones Escarole Recipes

SLOW COOKER NECK BONES & POTATOES

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

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.

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.

NECK BONES (PORK NECK AND NOODLES)

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.

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