Swiss Chard with Hot Seasoned Vinegar

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The tradition in most African-American families is to eat slow-cooked 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.
6 servings (serving size: 1 cup greens and 1 tablespoon of seasoned vinegar)

Ingredients

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2 habanero or jalapeno peppers
1 cup white vinegar
4 thyme sprigs
2 garlic cloves, crushed
2 pounds Swiss chard or collard greens
1/4 cup water

Preparation

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. Serve with the seasoned vinegar.

Created date

April 2004

Nutritional Information

Calories 22
Caloriesfromfat 8 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.4 g
Carbohydrate 5.5 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 162 mg
Calcium 42 mg