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    Wilted Greens in Tomato-Bacon Broth

    Side
    ​

    8 servings

    adagok

    -

    teljes idő
    Főzés Kezdése

    Hozzávalók

    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

    Útmutatók

    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.

    8 servings

    adagok

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    teljes idő
    Főzés Kezdése

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    Hozzávalók

    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

    Útmutatók

    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 1½ cups water. Season lightly with salt and simmer over low heat to allow flavors to blend, 8–10 minutes.

    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.

    3

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