1 tablespoon white miso paste
1 tablespoon unsalted butter, softened
4 slices bacon, chopped vertically into thin batons
1 jalapeno, chopped fine (seeds and ribs removed if you
don’t like spicy)
2 green onions (white and green parts), sliced thin
1 clove garlic, peeled and chopped fine
2 cups corn shoots, roughly chopped
Kosher salt and freshly ground pepper.
In a small bowl, combine the white miso paste and the butter
until well blended. Set aside. Add the chopped bacon to a medium, heavy saute
pan. Cook over medium heat until the bacon is crispy and has rendered most of
its fat. Turn the heat up to medium-high. Add the chopped jalapeno, and cook
and stir for 1-2 minutes, until the jalapeno pieces have just started to
soften. Add the green onion slices and the garlic, and cook and stir for 1-2
minutes more. Add the corn shoots, and cook and stir for 1 minute more. Add the
miso butter and a grinding of black pepper, and toss to coat. Taste and correct
for salt. Serve immediately.
bacon recipe courtesy of: Megan, Brooklyn Farmhouse, April 21, 2009
