SAUTéED CORN, GREENS, BACON AND SCALLIONS
This recipe came to The Times by way of Katie Workman, author of "The Mom 100 Cookbook," a book for parents who want to feed their kids (and themselves) wholesome meals that also taste good. She took as her motto for the vegetables chapter: "They can't eat only raw baby carrots for the rest of their lives." She believes that reasonably lavish applications of fat (bacon bits, butter, cheese, oil) make vegetables instantly palatable, and she is right. Her default technique is to sauté a shallot in butter, turn the vegetables in the pan until they start to soften, then cover tightly and let them cook in their own steam, testing them often. Here, a colorful medley of fresh corn, bell pepper, and kale are sautéed with bacon fat, butter and shallots, then tossed with bacon bits and scallions. It's endlessly versatile - substitute carrots or summer squash for peppers, onions for shallots, spinach for kale - and could very well win over the pickiest of eaters.
Provided by Julia Moskin
Categories easy, quick, weeknight, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 527 milligrams, Sugar 7 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Rădulescu Andrei-Valentin
ar@gmail.comI followed the recipe exactly, but my dish turned out too salty. I think I'll use less bacon next time.
Ykkcircket Update
update_ykkcircket@yahoo.comThis recipe is a bit bland for my taste. I added some salt, pepper, and garlic powder to give it more flavor.
Gulsir Alam
gulsir@hotmail.comI'm not a fan of scallions, so I omitted them from the recipe. The dish was still delicious without them.
Lola Davies
dl@gmail.comThis recipe is a great way to use up leftover bacon. I always have leftover bacon in the fridge, and this is a great way to use it up.
Babir Ali
a-b@gmail.comI'm always looking for new ways to cook corn greens, and this recipe is a keeper. It's easy, delicious, and healthy.
Pavel Rana
p_rana@hotmail.comI love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious dish.
Hâdïúdjämåñ Hâdïd
h38@yahoo.comI've made this recipe several times, and it's always a hit. It's a great side dish for any meal.
feni “feni prank” prank
f_prank15@hotmail.comThis recipe is a great way to get your kids to eat their vegetables. My kids loved the corn greens, and they didn't even realize they were eating them!
Saadullah Ch
ch_s@yahoo.comI'm not a big fan of corn greens, but I really enjoyed this recipe. The bacon and scallions really helped to balance out the flavor.
Jutt log
l-j@gmail.comI made this recipe for a potluck, and it was a huge hit. Everyone loved it!
Akash Tharu
akash-tharu@hotmail.frThis dish is so easy to make. I had it on the table in less than 30 minutes.
Naeem Ansari
naeem_a@gmail.comI love the combination of corn greens, bacon, and scallions. The flavors go so well together.
Kian Rojonan
k.r82@hotmail.comThis recipe is a great way to use up leftover corn greens. I had some leftover from making cornbread, and this was the perfect way to use them up.