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Swiss Chard with Hot Seasoned Vinegar

Yield 6 servings (serving size: 1 cup greens and 1 tablespoon of seasoned vinegar)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.