1/2 clove of garlic – minced

1/2 small shallot – minced

1 bunch of Swiss chard (cleaned and deveined)

2T Virginia Vinegar Works White Wine Vinegar

1 t. Serrano pepper – diced

1 oz. vegetable or chicken stock

1).  Coat saute’ pan with olive oil

2).  When pan just starts to smoke add peppers, garlic and shallots (reduce heat to low)

3).  When peppers start to soften add Swiss chard and saute’ one minute

4).  Deglaze pan with vinegar and stock and allow Swiss chard to wilt (salt and pepper to taste)