COLLARDS AND RICE POT LIQUOR SOUP
4 liters water
2 smoked neckbones (can substitute 2 bone in pork chops)
1 large bundle collard greens
1 tbsp + 2 tsp salt
¾ tsp pepper
¼ cup + 1 tbsp white vinegar
3 tbsp sugar
¼ tsp garlic salt
1 cup white rice
Rina’s Chow Chow
Pour 4 liters of water into large stock pot. Add 2 smoked neckbones or 2 pork chops. Heat on medium- high until boiling.
Wash greens well. Cut each leaf vertically down both sides of stem. Remove stem and discard. Roll 4-5 leaves together at a time and cut into 1 inch strips. Once all leaves are cut, add to stock pot.
Stir in salt, pepper, vinegar, sugar, and garlic salt. Turn down to low, cover and cook 2 hours.
Remove neckbones or bones from pork chops. Add white rice and continue to cook for 20 minutes or until rice is tender.
Remove from heat and let sit 10 minutes before serving. Spoon into bowl and top with 1 tsp of Rina’s Chow Chow.