Name: Bitter Greens with Sautéed Corn and Shallots
Yield: 4 Servings
Ingredients: 2 tablespoons olive oil, divided; 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon; 2 chopped shallots; Kosher salt and freshly ground black pepper; 4 cups fresh corn kernels; 3 tablespoons Sherry vinegar or red wine vinegar; 1 bunch dandelion greens or arugula (about 8 cups); 2 chopped Medjool dates; Shaved Parmesan, chopped fresh chives (for serving)

Image may contain Plant Food Produce Vegetable and Arugula

Christina Holmes

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….)

Recipe notes