Neck Bones & Escarole

Neck Bones & Escarole
Neck Bones & Escarole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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