Source: dLife

Dark leafy greens with a spicy thyme/garlic vinegar seasoning.

Servings

2 whole jalapeno pepper (or habanero)
1 cup distilled white vinegar
4 pinch fresh thyme (4 sprigs)
2 medium garlic cloves , crushed
2 lb Greens, Swiss chard, fresh (or collard greens)
0.25 cup cold water

1 Poke holes in peppers with a fork.
2 Toss peppers with vinegar, thyme, and garlic. Spoon mixture into a glass jar, seal, and let sit for 2 to 3 days. Then, strain mixture while saving liquid.
3 Wash and dry Swiss chard and cut out veins and center ribs.
4 Add Swiss chard and water to a large pot, place lid on pot, and cook for 5 minutes over medium heat until wilted.
5 Toss Swiss chard with saved vinegar and serve.

This also works great with broccoli rabe, collards, or any dark leafy green.