5 oz slab applewood-smoked bacon
2 tablespoons unsalted butter
1 1/2 cups thinly sliced spring onions, plus 3/4 cup thin diagonal slices spring onion tops
2 teaspoons thyme leaves
1 1/2 cups fresh corn (from about 2 ears)
1/2 small green cabbage, about 1 pound, cored, sliced thinly lengthwise
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
Cut the bacon into 3/8-inch-thick slices. Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles.
Heat a large saute pan over medium heat for 1 minute. Add the bacon and cook about 5 minutes, stirring often, until tender and lightly crisped. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate, leaving the fat in the pan.
Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper. Saute over medium heat, about 3 minutes, then add the corn, and continue cooking another 3 minutes, stirring occasionally. Season with 1/2 teaspoon salt and some freshly ground black pepper. Add the cabbage, and cook 2 minutes, stirring occasionally, until the cabbage just wilts. Taste for seasoning, and toss in the spring onion tops and chopped parsley.
bacon recipe source: Sunday Suppers at Luques: Seasonal Recipes from Market to Table, by Suzanne Goin, with Teri Gelber (Knopf, 2013). p. 139