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Wilted Greens in Tomato-Bacon Broth

Wilted Greens in Tomato-Bacon Broth

Sweet, sour, and simple, these wilted greens are a faster version of braised collards and make a fantastic summer side dish. The tomato-bacon broth is everything. While you can use any green you like for this wilted greens recipe, a mix of tender and sturdy ones—some bitter and some hardy—gives the best balance to the final dish.


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

Recipe Preparation

  • 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.

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