Sauteed Corn, Greens, Bacon and Scallions

• 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)

1. Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes.
2. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.
3. Add butter and melt.
4. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch.
5. Cook, stirring, about 2 minutes.
6. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes.
7. Season to taste with salt and pepper.
8. Crumble bacon and add to skillet with scallions.
9. Add greens two cups at a time, stirring to wilt before adding more.
10. Cook together 1 minute and serve hot.

bacon, unsalted butter, shallot, corn kernels, red, red pepper, salt, scallions, kale

Taken from cooking.nytimes.com/recipes/12610 (may not work)