Sautéed Collards With Corn, Scallions & Bacon

Name: Sautéed Collards With Corn, Scallions & Bacon
Ingredients: 3 thick-cut slices bacon (about 1/4 pound), cut into small rectangles or lardons; 1 T unsalted butter; 1/4 tsp red pepper flakes; 2 tsp finely chopped fresh thyme leaves; 1/4 cup thinly sliced scallions (white and light green parts only); 11/2 cups fresh corn kernels (from about 2 to 3 ears), or substitute frozen corn (thawed); 1 1/2 pounds collard greens; kosher salt + freshly ground black pepper; 2 T apple cider vinegar; 1 tsp maple syrup

10 ingredients

1 steps

Ingredients

3 thick-cut slices bacon (about 1/4 pound), cut into small rectangles or lardons
1 T unsalted butter
1/4 tsp red pepper flakes
2 tsp finely chopped fresh thyme leaves
1/4 cup thinly sliced scallions (white and light green parts only)
11/2 cups fresh corn kernels (from about 2 to 3 ears), or substitute frozen corn (thawed)
1 1/2 pounds collard greens
kosher salt + freshly ground black pepper
2 T apple cider vinegar
1 tsp maple syrup

Directions

1

["To prep your corn: Shuck your corn and remove the silks. Cut the kernels from the cob using your favorite technique and set them aside in a bowl. Take the cobs, and with the back of your knife, scrape down the entire length of each cob to extract the milk. Let the milk fall into the bowl of reserved corn.", "To prep your collards: With a sharp knife, cut the stem from each collard leaf, then divide the leaf in half to easily cut away the stem running down the middle. Discard the stems. Next, stack a pile of the leaves, tightly roll them into a cigar shape, and cut crosswise into 1/8\" ribbons. Repeat with remaining collard leaves. Wash the collard ribbons in several changes of water to remove any dirt or debris clinging to them. Pat dry with a kitchen or paper towel