| 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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