Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
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.