SAUTéED CORN, GREENS, BACON AND SCALLIONS

Sautéed Corn, Greens, Bacon and Scallions image

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

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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)

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

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RƒÉdulescu Andrei-Valentin

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I followed the recipe exactly, but my dish turned out too salty. I think I'll use less bacon next time.

Ykkcircket Update

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This recipe is a bit bland for my taste. I added some salt, pepper, and garlic powder to give it more flavor.

Gulsir Alam

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I'm not a fan of scallions, so I omitted them from the recipe. The dish was still delicious without them.

Lola Davies

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This 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

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I'm always looking for new ways to cook corn greens, and this recipe is a keeper. It's easy, delicious, and healthy.

Pavel Rana

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I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious dish.

H√¢d√Ø√∫dj√§m√•√± H√¢d√Ød

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I've made this recipe several times, and it's always a hit. It's a great side dish for any meal.

feni ‚Äúfeni prank‚Äù prank

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This 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!