Sweet Corn, Green Cabbage, and Bacon

1. 1

   Cut the bacon into 3/8-inch-thick slices.

2. 2

   Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles or lardons.

3. 3

   Heat a large saute pan over medium heat for 1 minute.

4. 4

   Add the bacon lardons and cook about 5 minutes, stirring often, until tender and lightly crisped.

5. 5

   Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.

6. 6

   Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper.

7. 7

   Saute over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally.

8. 8

   Season with 1/2 teaspoon salt and some freshly ground black pepper.

9. 9

   Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts.

10. 10

    Taste for seasoning, and toss in the spring onion tops and chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.