• 4 to 5 oz. bacon (thick or thinly sliced), cut cross-wise into 1/2-inch pieces
  • 2 T. butter
  • 1 c. thinly sliced onions or scallions
  • 2 t. roughly chopped fresh thyme
  • 1 1/2 c. freshly cut corn (from about 2 ears) plus scrapings
  • 1/2 small green cabbage (about 1 lb.), quartered, cored and thinly sliced cross-wise
  • 2 to 3 T. minced Italian flat-leaf parsley

Render bacon until crisp over medium to medium-low heat. Using a slotted spoon, transfer the bacon to a plate. Add a tablespoon of butter to the pan and increase the heat to medium. When the butter foams, add the onions, thyme and a good pinch of salt and some freshly ground pepper. Sweat until the onions are tender and translucent-3 to 5 minutes. Add the corn and cook until the corn is sizzling, stirring occasionally-about 3 minutes.

Add the remaining tablespoon of butter, increase the heat slightly and add the cabbage. Season with salt & pepper. Add a couple of tablespoons of water to the pan and cook the cabbage, tossing and stirring until the cabbage begins to wilt. Continue to cook until the cabbage is just tender. If necessary, cover the pan and lower the heat for a minute or two. The cabbage should only take a few minutes to cook. Add the parsley and taste and correct the seasoning. Add the bacon and fold in, or serve with the bacon sprinkled over the top.
Serves 4 to 6.