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).

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.

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