School is now is session! Three days mimicked ten days. Schedule changes, reading the handbook, going over rules and regulations made for boredom. I did treat my classes Friday with these Fudgy Rocky Road Bars. They got rave reviews and some of my new students tried them out on their families and friends this weekend. That’s success! I will keep you posted about my classes, but so far so good.
Last night I tried this side dish that I have had bookmarked all summer from Katie Workman The M0m 100 Cookbook. It’s a great way to use the fresh corn that is so plentiful now. The dish is packed with flavor. I’m talking bacon, red pepper, shallots, spinach and corn. It will be a great addition to any entre, but you know what I think it would be perfect to stand alone. Just eat the whole bowlful with nothing else. Heaven.
There was just a little over a cup leftover that I heated in the microwave for lunch and then added a small fresh tomato just picked from my plant on my deck. Oh, my gosh. It was so good! Slip in some other vegetables if spinach is not your thing, but that’s my favorite part. Enjoy the last part of your summer.
Sautéed Corn, spinach, Bacon, and Scallions changed a little from Katie Workman
Yield: 4 servings
- 4 slices bacon, cut into 1 inch pieces
- 1 tablespoon butter
- 1 shallot, minced
- 3 cups fresh or frozen corn kernels ( about 4 ears)
- 1/2 cup chopped red pepper
- pinch of red pepper flakes (optional)
- salt and pepper
- 2-3 scallion green and white parts sliced
- 4 cups spinach leaves
- Cook bacon in a large skillet. Drain on paper towel.
- Discard all but about a teaspoon of the bacon fat.
- Over medium heat add butter and melt.
- Add shallot, chopped red pepper, scallions. Season with salt and pepper. Add red pepper flakes if you choose.
- Cook until tender 2-3 minutes.
- Add corn. Cook for about 5 minutes. Stir often.
- Add crumbled bacon along with spinach 2 cups at the time.
- Stir until spinach leaves have wilted about 1 minute.