Recipe - Swiss Chard With Hot Seasoned Vinegar

2 Habanero or jalapeno peppers
1 cup White vinegar
4 Thyme sprigs
2 Cloves garlic, crushed
2 pound Swiss chard or collard
greens
One fourth cup Water

Pierce peppers with a fork. Combine peppers, vinegar, thyme, and garlic in
a glass jar; let stand 2 to 3 days. Strain seasoned vinegar before serving.

Remove stems and center ribs from the Swiss chard, and wash the leaves
thoroughly. Combine Swiss chard and water in a large Dutch oven; cover and
cook over medium heat for 5 minutes or until tender. Yield: 6 servings
(serving size: 1 cup greens and 1 tablespoon of seasoned vinegar).

Per serving: 46 Calories; 0g Fat (7% calories from fat); 3g Protein; 11g
Carbohydrate; 0mg Cholesterol; 300mg Sodium

Serving Ideas : Serve with the seasoned vinegar.

NOTES : The tradition in most AfricanAmerican families is to eat
slowcooked leafy greens that are stewed down with a piece of smoked pork,
creating the proverbial "low gravy." Here the classic dish is updated with
less familiar Swiss chard, which is lightly steamed and served with a
homemade hot vinegar. You can store the leftover seasoned vinegar at room
temperature in a glass jar.

Recipe by: Cooking Light, Jul/Aug 1995, page 112

Posted to MCRecipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.