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
How to Make It
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.