While you can use any green you like, a mix of tender and sturdy ones—some bitter and some hot—gives the best balance to the final dish.
Recipe information
Yield
8 Servings
Ingredients
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 1 1/2 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.
Recipe notes
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Accept no substitutes.
