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Wilted Greens in Tomato-Bacon Broth

Claire Saffitz
  • minutes
  • Serves 8

INGREDIENTS

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