INGREDIENTS

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.

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 13
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.2mg
Potassium: 120.7mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: <1g