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

Instructions

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.
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.
3. Transfer greens to a serving dish. Generously drizzle with oil and scatter chile over.