Sauteed Corn, Greens, Bacon and Scallions

This is a great way to eat your veggies, and 'tis the season for vegetables. By Julia Moskin and the New York Times Cooking column.

Ingredients:

• 4 slices bacon, cut into 1/2 inch strips
• 1-2 tablespoons unsalted butter
• 1 shallot or small onion, minced
• 3 cups of corn kernels, sliced from 4-5 cobs of corn
• 1/2 cup of diced red pepper
• pinch of chili pepper flakes\salt and pepper to taste
• 2 or 3 scallions, white and light green parts, thinly sliced
• 4- 6 cups of tender greens like baby chard or kale or spinach

Methods:

Cook the bacon in a large skillet until crisp then drain it on a paper towel. Reserve a teaspoon (or more) of fat in the skillet. Add the butter and the shallot. Sizzle but don't scorch the vegetable. Stir for about 2 minutes before adding the corn, peppers and pepper flakes. Stir about 5 minutes before seasoning to taste with salt and pepper. Add the bacon and scallions. Then add the greens about 2 cups at a time, stirring to wilt before adding more.