WILTED GREENS IN TOMATO-BACON BROTH

Wilted Greens in Tomato-Bacon Broth image

Provided by Claire Saffitz

Yield 8 Servings

Number Of Ingredients 10

1 Tbsp. extra-virgin olive oil, plus more for drizzling
4 slices bacon, coarsely chopped
1 small onion, chopped
4 garlic cloves, smashed
1 pint Sun Gold or cherry tomatoes
2 Tbsp. sherry vinegar or red wine vinegar
2 tsp. honey
Kosher salt
10 cups torn greens (such as escarole, Swiss chard, and/or mustard)
1 Fresno chile, thinly sliced into rings

Steps:

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.
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 chile over.