Ingredients

5-ounce 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

　　

Step 1

Cut the bacon into 3/8-inch-thick slices. Stack them in two piles, then cut the bacon crosswise into 3/8-inch rectangles or lardons.

　　

Step 2

Heat a large sauté pan over medium heat for 1 minute. Add the bacon lardons 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.

　　

Step 3

Swirl in the butter, and, when it foams, add the spring onions, thyme, 1/2 teaspoon salt, and a pinch of pepper. Sauté 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.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)