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.
Ingredients
8 servings
1
4
1
4
1
2
2
10
1
Preparation
Step 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.
Step 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.
Step 3
Transfer greens to a serving dish. Generously drizzle with oil and scatter chile over.
How would you rate Wilted Greens in Tomato-Bacon Broth?
Leave a Review
Reviews (12)
Back to TopI love this recipe! My husband loved it too. It reminded me of how my southern grandmother and mother used to make greens with vinegar, bacon and sugar. For my personal taste, I would decrease to just one tsp of honey. I reheated the left overs for breakfast and topped it with a fried egg and a couple slices of a buttered baguette. Delish!
Tracey
Stewartstown, PA
5/22/2023
This was DELISH. It's kind of like BLT soup. I added more stock/water (about 4 cups total) and a can of white beans to make it a meal on its own. So tasty!
CJ
San Diego, CA
11/8/2021
This is a solid recipe, start to finish: easy, hearty, rewarding. Dom's review hits the nail on the head as you may want to play with the proportions a bit on your second run, the broth is amazing. This one's going into the repertoire on the regular.
Tyler
New York, New York
2/22/2021
Loved the end product! But I would make a few tweaks: for fattier bacon the oil isn't really needed and I ended up with so much fat I couldn't really char the tomatoes. Also, I prefered adding a fair bit more salt to counter the sweetness of the honey. Next time I'll use half the amount of honey because otherwise it was too sweet.
Rhi
France
2/16/2021
Why doesn’t this have more reviews?? It’s so good! And simple to make. Previous reviewer you could really add as much or little greens as you want but I always put a lot more than I think I will use when I make this cause it wilts down to such a small amount. But man I could drink that broth by itself so I add a lil more bacon, vinegar, and water. Love this dish!
Dom
Los Angeles, California
1/20/2021
I love this recipe, but "10 cups torn greens" couldn't be a more vague amount. Is this two bunches? A pound? Who's to say. I think I usually use two bunches (~2lbs).
Sarah D.
Chicago, IL
1/2/2021