Bitter Greens with Sautéed Corn & Shallots

Ingredients for Bitter Greens with Sautéed Corn & Shallots

• 1 tablespoon olive oil

• 60g chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon

• 2 chopped shallots

• Salt and pepper

• 950ml fresh corn kernels

• 45ml Sherry vinegar or red wine vinegar

• 1 tablespoon olive oil

• 1 bunch dandelion greens or rocket (about 8 cups)

• 2 chopped Medjool dates

• Shaved Parmesan

• Pinch of chopped fresh chives

Heat 1 tablespoon olive oil in a large skillet over medium. Cook 60g 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 950ml fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 45ml Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.

Toss 1 bunch dandelion greens or rocket (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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.