| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Swiss | Vegetables | 6 | Servings |
INGREDIENTS
| 2 | Habanero or jalapeno peppers | |
| 1 | c | White vinegar |
| 4 | Thyme sprigs | |
| 2 | Cloves garlic, crushed | |
| 2 | lb | Swiss chard or collard greens |
| 1/4 | c | Water |
INSTRUCTIONS
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 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. 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 MC-Recipe Digest V1 #409 by igor@digex.net on Jan 28, 1997.
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