Neck Bones & Escarole

By Lauralee

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

Preparation

Step 1

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