Sweet Corn, Green Cabbage, and Bacon

• 5-ounce slab applewood-smoked bacon
• 2 tablespoons unsalted butter
• 1 1/2 cups thinly sliced spring onions plus 3/4 cup thin diagonal slices spring onion tops
• 2 teaspoons thyme leaves
• 1 1/2 cups fresh corn (from about 2 ears)
• 1/2 small green cabbage, about 1 pound, cored, sliced thinly lengthwise
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Cut the bacon into 3/8-inch-thick slices.
2. Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles or lardons.
3. Heat a large saute pan over medium heat for 1 minute.
4. Add the bacon lardons and cook about 5 minutes, stirring often, until tender and lightly crisped.
5. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.
6. Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper.
7. Saute over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally.
8. Season with 1/2 teaspoon salt and some freshly ground black pepper.
9. Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts.
10. Taste for seasoning, and toss in the spring onion tops and chopped parsley.

bacon, unsalted butter, onions, thyme, fresh corn, green cabbage, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/sweet-corn-green-cabbage-and-bacon-390911 (may not work)