Guest guest Posted July 3, 2007 Report Share Posted July 3, 2007 Swiss Chard With Hot Seasoned Vinegar 2 habanero or jalapeno peppers 1 cup white vinegar 4 thyme sprigs 2 cloves garlic, crushed 2 pounds swiss chard or collard greens 1/4 cup water 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). serves 6. Ready for the edge of your seat? Check out tonight's top picks on TV. Quote Link to comment Share on other sites More sharing options...
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