Bitter Greens with Sautéed Corn & Shallots - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Chris Morocco
Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)
Ingredients
- 1 tablespoon olive oil
- 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
- 2 chopped shallots
- Salt and pepper
- 4 cups fresh corn kernels
- 3 tablespoons Sherry vinegar or red wine vinegar
- 1 tablespoon olive oil
- 1 bunch dandelion greens or arugula (about 8 cups)
- 2 chopped Medjool dates
- Shaved Parmesan
- Pinch of chopped fresh chives
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium. Cook 2 ounces 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 4 cups fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 3 tablespoons Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.
- Toss 1 bunch dandelion greens or arugula (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.
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