Sweet corn, smoky bacon and bright and healthy-nutritious kale will round out any meal.
Course Side Dishes
Cuisine American
Keyword bacon, corn, crushed pepper flakes, green onions, kale, red bell pepper, skillet, sweet corn
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 4servings
Calories 240
Author Laurie McNamara
Ingredients
4slicesthick-cut applewood baconsliced
1smallred oniondiced
1clovegarlicsqueezed through a garlic press
3cupsfrozen sweet cornthawed (or 3 ears of sweet corn cut off the cob)
1/2red bell pepperdiced
4green onionssliced
1/4teaspoonred pepper flakes
4handfulskale
kosher saltto taste
freshly ground black pepperto taste
Instructions
Add the diced bacon into a skillet and heat over medium. Stir occasionally until crispy. Use a slotted spoon to remove the bacon to a paper towel lined plate. Drain off all but a tablespoon of fat.
Add the diced red onion to the skillet and cook until soft. About 5 minutes. Add in the garlic and cook for one minute.
Add in the diced red peppers, corn, sliced green onions and crushed red pepper flakes. Stir until heated through. Add handfuls of the torn kale, press it down with the back of a spoon and cover the pan with a lid for 5-8 minutes or until the kale is soft and wilted.
Combine the bacon in with the corn and kale, taste and season with kosher salt and black pepper.