1-2 heads scarola
1/2 c. olive oil
1 onion, med. size
1-2 carrots, diced are optional
3 cloves garlic, chopped or pressed
1 lb. or more Italian sausage or ham or pork neck bones
Salt & pepper to taste

Prepare Scarola -- Discard coarse outer leaves of scarola. Wash and drain, stack tender green leaves in colander. Set aside.

In a 2 quart pan over medium heat, fry sausage or ham in olive oil until browned, add onion and garlic - saute this together (one or two fresh crushed tomatoes may be added to this) add water - enough to cover mixture - cook until sausage or ham is tender. This makes a nice broth. Add your scarola and cook until tender. Serve - sprinkle with Parmesan or Romano cheese with crusty Italian bread.