• 2 lbs. swiss chard

• ½ c. beef stock

• Salt and pepper or garlic to taste

• 1 spicy vinegar recipe

Remove stems and center ribs from Swiss chard’s by pulling against the grain with your hand wrapped around leaves. Wash leaves thoroughly. Combine Swiss chard and ½ cup beef stock in a large soup pot or Dutch oven, cover and cook over medium heat for 5 minutes or until tender.

Serve with the spicy vinegar.

SPICY VINEGAR

• 2 jalapeno peppers

• 1 c. white vinegar

• 4 sprigs thyme, fresh

• 2 cloves garlic, minced

Using a fork, make several piercings in the jalapeno peppers. Combine the jalapeno peppers, white wine vinegar, thyme, and garlic in a glass jar container, and let stand two to three days. Strain the seasoned vinegar before serving.

Use this in custom salad dressings when vinegar is called for, as well as on collard greens which can be done as described above. Experiment with a variety of herb options also.