Wilted Greens in Tomato-Bacon Broth
A hearty dish of mixed greens wilted in a flavorful broth made with crispy bacon, burst tomatoes, and aromatics, finished with a kick of fresh chile and a drizzle of olive oil.
Ingredients
- •1 Tbsp extra-virgin olive oil
- •4 slices bacon
- •1 small onion
- •4 cloves garlic
- •1 pint Sun Gold or cherry tomatoes
- •2 Tbsp sherry vinegar
- •2 tsp honey
- •to taste Kosher salt
- •10 cups mixed greens
- •1 whole Fresno chile
- •thinly sliced chile rings
Cooking Instructions
- 1.
Heat 1 Tbsp. oil in a large saucepan over medium-low. Add bacon and cook, stirring often, until brown and crisp around the edges, 5-7 minutes. Add onion and garlic and cook, stirring often, until onion is translucent, about 5 minutes. Increase heat to high and add tomatoes. Cook, stirring occasionally, until tomatoes have mostly burst and are lightly charred in spots, about 5 minutes. Mix in vinegar, honey, and 1 1/2 cups water. Season lightly with salt and simmer over low heat to allow flavors to blend, 8-10 minutes.
25 min
- 2.
Working a handful at a time, add greens, stirring to wilt before adding more, and cook until all greens are wilted and submerged in the broth. Season with more salt; let cool slightly.
10 min
- 3.
Transfer greens to a serving dish. Generously drizzle with oil and scatter chile over.
5 min
