Wilted Greens In Tomato Bacon Broth Recipes

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BACON COLLARD GREENS



Bacon Collard Greens image

Collard greens are a staple vegetable of southern cuisine. This side dish is often eaten alongside smoked or salt-cured meats, such as ham hocks, pork or fatback. -Marsha Ankeney, Niceville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 9 servings.

Number Of Ingredients 8

2 pounds collard greens
4 thick-sliced bacon strips, chopped
1 cup chopped sweet onion
5 cups reduced-sodium chicken broth
1 cup sun-dried tomatoes (not packed in oil), chopped
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Trim thick stems from collard greens; coarsely chop leaves. In a Dutch oven, saute bacon for 3 minutes. Add onion; cook 8-9 minutes longer or until onion is tender and bacon is crisp. Add greens; cook just until wilted., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 45-50 minutes or until greens are tender.

Nutrition Facts : Calories 157 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 651mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.

WILTED GREENS IN TOMATO-BACON BROTH



Wilted Greens in Tomato-Bacon Broth image

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.

Provided by Claire Saffitz

Categories     Bon Appétit     Side     Leafy Green     Bacon     Chard     Escarole     Mustard Greens     Tomato     Garlic     Wheat/Gluten-Free

Yield 8 Servings

Number Of Ingredients 10

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

Steps:

  • 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.
  • 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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