Wilted Greens in Tomato-Bacon Broth

• portioner: 8 servings

Ingredienser

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

Vejledning

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 1½ 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.