Bitter Greens with Sautéed Corn & Shallots

Name: Bitter Greens with Sautéed Corn & Shallots
Yield: 4 servings
Ingredients: 1 1 tablespoon olive oil; 1 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon; 1 2 chopped shallots; 1 Salt and pepper; 1 4 cups fresh corn kernels; 1 3 tablespoons Sherry vinegar or red wine vinegar; 1 1 tablespoon olive oil; 1 1 bunch dandelion greens or arugula (about 8 cups); 1 2 chopped Medjool dates; 1 Shaved Parmesan; 1 Pinch of chopped fresh chives

From the kitchen of Carly

Crispy guanciale and sweet corn tossed with peppery greens and a warm vinegar dressing. Medjool dates add subtle sweetness against the bitter edge of dandelion, while shaved Parmesan brings it all together. Simple, balanced, completely addictive.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon olive oil
12 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
12 chopped shallots
1Salt and pepper
14 cups fresh corn kernels
13 tablespoons Sherry vinegar or red wine vinegar
11 tablespoon olive oil
11 bunch dandelion greens or arugula (about 8 cups)
12 chopped Medjool dates
1Shaved Parmesan
1Pinch of chopped fresh chives

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium. Cook 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon, stirring occasionally, until browned and crisp, about 4 minutes. Add 2 chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add 4 cups fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 3 tablespoons Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.
Toss 1 bunch dandelion greens or arugula (about 8 cups) and warm dressing in a large bowl. Season with salt and pepper. Serve topped with 2 chopped Medjool dates, shaved Parmesan, and a pinch of chopped fresh chives.