Soups
INGREDIENTS
- 3 lb. neck bone or spareribs, fresh pork
- 1 head fresh collards or one large Frozen package
- ½ to ¾ cup rice
- salt to taste
- pepper to taste
DIRECTIONS
Cover meat with water; season with salt and pepper. Boil until almost tender. Add collards and cook until tender. Sprinkle rice over this. Do not stir after you add rice, until rice is done. Be sure to have meat and collards covered well with water. After rice is done, stir and add more water, if necessary. Simmer for about 1 hour. Stir often. Season with salt and pepper to taste. Serve piping hot with pickles and cornbread. This will make a six-quart kettle full. Enjoy!
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