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Sauteed Corn, Greens, Bacon and Scallions

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Ingredients

  • 4 slices bacon, cut crosswise into 1-inch-wide strips
  • 1 tablespoon unsalted butter
  • 1 shallot or small onion, minced
  • 3 cups corn kernels, from about 4 ears corn (or a combination of corn and diced summer squash)
  • 1/2 cup chopped red or orange bell pepper (or carrot)
  • Pinch red pepper flakes
  • Coarse salt and freshly ground black pepper
  • 2 or 3 scallions, white and light green parts, thinly sliced
  • 4 to 6 cups shredded, de-stemmed greens, like chard or kale (or whole baby spinach, or another tender green)

Details

Preparation

Step 1

Step 1 Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.

Step 2 Add butter and melt. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes. Season to taste with salt and pepper. Crumble bacon and add to skillet with scallions. Add greens two cups at a time, stirring to wilt before adding more. Cook together 1 minute and serve hot.

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