Pan-fried summer vegetables with bacon

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  • Prep. 20 minutes /

  • Cook time 30 minutes /

  • 4 servings

Poêlée de légumes d'été au bacon | Recette | F. Ménard
Poêlée de légumes d'été au bacon | Recette | F. Ménard

Ingredients

  • 1 package (250 g ) of F. Ménard bacon
  • 4 fresh corn cobs
  • 3 small zucchini, cut into large slices
  • About 1 cup of baby carrots, rainbow carrots if possible, unpeeled and cut in half lengthwise
  • About 1 cup of green beans, the tip removed
  • 3-4 stalks of rainbow chard (Swiss Chard), minced (stems and leaves)
  • 3-4 mini peppers (different colors), without the heart, cut into 4
  • 3-4 stems of garlic flower (or 3 cloves of garlic), minced
  • 3-4 stems, of spring onion (green onion with small bulb), minced ​​stems and bulbs cut in half
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. fresh thyme
  • 2 tbsp. fresh savory, minced
  • Salt and pepper

Preparation

  1. Start by preparing the zucchinis, beans, carrots, rainbow chard, peppers, garlic, spring onion and fresh herbs. Reserve.
  2. Cut the bacon into slices of about 2 cm.
  3. Over medium-low heat, sauté the bacon in a pan, stirring occasionally, until the pieces are crispy (about 8 to 10 minutes).
  4. Meanwhile, add a few inches of water in a small saucepan with a lid, cover and bring to a boil. When boiling, immerse the carrots and beans for 2 minutes. Remove from heat and reserve the vegetables on a plate.
  5. Peel the corn cobs. Hold them upright on a cutting board and, with a sharp knife, cut the corn kernels one side at a time. Reserve.
  6. When the bacon is ready, remove it from the pan with a slotted spoon and place it on a plate covered with an absorbent paper. Reserve.
  7. Discard most of the bacon fat, keeping about 3 tbsp. in the pan.
  8. Over medium heat, sauté the spring onion bulbs (small onions), garlic flower and zucchinis for about 2 minutes.
  9. Add the corn kernels, peppers, carrots and beans and sauté for about 3 minutes.
  10. Add the rainbow chard, bacon and sauté for another 2 to 3 minutes.
  11. Garnish with spring onion stems (green onion) and fresh herbs.
  12. Add salt and pepper to taste. If you use pepper bacon, go lightly as the bacon is already well seasoned!
  13. Enjoy!
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