Wilted Greens in Tomato-Bacon Broth

Ingredients for Wilted Greens in Tomato-Bacon Broth

• 1 tablespoon extra-virgin olive oil, plus more for drizzling

• 4 slices bacon, coarsely chopped

• 1 small onion, chopped

• 4 garlic cloves, smashed

• 575ml Sun Gold or cherry tomatoes

• 2 tablespoons sherry vinegar or red wine vinegar

• 2 teaspoons honey

• Kosher salt

• 10 cups torn greens (such as escarole, Swiss chard, and/or mustard)

• 1 Fresno chilli, thinly sliced into rings

How to make Wilted Greens in Tomato-Bacon Broth

Heat 1 tablespoon 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 350ml water. Season lightly with salt and simmer over low heat to allow flavours to blend, 8–10 minutes.

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.

Transfer greens to a serving dish. Generously drizzle with oil and scatter chilli over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.