Best 5 Neck Bones Escarole Recipes
Neck bones escarole is a classic Southern dish that is both flavorful and affordable. The main ingredients are neck bones, escarole, and a variety of seasonings. Neck bones are a type of pork ribs that are located at the back of the neck. They are known for their rich flavor and are often used in soups, stews, and braises. Escarole is a type of leafy green vegetable that is related to endive and radicchio. It has a slightly bitter taste, which pairs well with the richness of the neck bones. This hearty dish is typically served with rice or cornbread.
Here are our top 5 tried and tested recipes!
SOUTHERN-STYLE NECK BONES
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
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
SAUTEED ESCAROLE
Sauteed escarole is great paired with our recipe for Spice-Rubbed Turkey Breast with Sweet Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
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.
Nutrition Facts : Calories 82 g, Fat 7 g, Fiber 3 g, Protein 1 g, SaturatedFat 1 g
NECKBONES AND COLLARD GREENS OR TURNIP GREENS
My Grandmother was a most excellent cook. This was one of her country favorites. She left a note with this recipe saying that it is good with cornbread or hushpuppies and she is right!
Provided by Chef Mommie
Categories Collard Greens
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 39.4, Fat 0.5, SaturatedFat 0.1, Sodium 1768.3, Carbohydrate 7.4, Fiber 4.2, Sugar 0.6, Protein 3.2
ESCAROLE WITH GARLIC AND BREAD CRUMBS
Escarole is a bitter green and we love it sauteed with fresh garlic. A quick blanching keeps it bright green and tames some of it's bitterness. I found this version in "The North End Italian Cookbook". Fried bread crumbs and a few red pepper flakes makes this dish fantastic.
Provided by Lorac
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 188.4, Fat 14.4, SaturatedFat 2, Sodium 99.9, Carbohydrate 13.2, Fiber 7.4, Sugar 1, Protein 3.9
NECK BONES & ESCAROLE RECIPE
Provided by Lauralee
Number Of Ingredients 9
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
Tips:
- Choose the Right Neck Bones: Look for neck bones that are meaty and have a good amount of marrow. Avoid neck bones that are too bony or have a lot of cartilage.
- Soak the Neck Bones: Soaking the neck bones in cold water for at least 30 minutes helps to remove any impurities and blood. This will also help to make the meat more tender.
- Season Generously: Neck bones have a mild flavor, so it's important to season them well. Use a combination of salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Brown the Neck Bones: Browning the neck bones in a pot or Dutch oven over medium-high heat helps to develop flavor and color. Be sure to brown the neck bones on all sides.
- Simmer the Neck Bones: Once the neck bones are browned, add them to a pot or Dutch oven filled with water or broth. Bring the liquid to a boil, then reduce the heat to low and simmer for at least 1 hour, or until the meat is fall-off-the-bone tender.
- Add Vegetables and Greens: In the last 30 minutes of cooking, add vegetables such as carrots, celery, onions, and potatoes. You can also add greens such as collard greens, kale, or spinach.
- Serve with Cornbread or Rice: Neck bones are traditionally served with cornbread or rice. You can also serve them with mashed potatoes or grits.
Conclusion:
Neck bones are a versatile and affordable cut of meat that can be used to make a variety of delicious dishes. Whether you're making a hearty soup, stew, or chili, neck bones are a great way to add flavor and richness. So next time you're looking for a new recipe to try, be sure to give neck bones a try. You won't be disappointed!
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