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.

Recipe by Cooking Light July 1995


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

22 calories; calories from fat 8%; fat 0.2g; poly fat 0.1g; protein 1.4g; carbohydrates 5.5g; fiber 0.7g; iron 1.4mg; sodium 162mg; calcium 42mg.