Instructions: Saute the onions in a large soup pot sprayed with Pam. When they are almost soft, add the garlic and cook until fragrant. Add the stock and chopped collards (if using fresh). Add the remaining ingredients and simmer until the collards are done. Adjust seasonings. Stir in the rice and heat.

Serves 4 amply (makes 8 single servings).

Kristins modifications. I used about half a bag of frozen chopped collards.

It took about 3 cans (soup can size) of stock. I also used cider vinegar and doubled the vinegar/brown sugar/allspice. You might not need to do that if you use white vinegar. I cooked brown rice on the side and served the soup over the rice. YUM!

NOTES : Kristin: This is really good. Serve on New Years Day?

This was tonights dinner. Im freezing the leftovers.

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