This simple sauté was inspired by my love of two Southern classics, corn pudding and slowly braised collards with bacon. You start by crisping some bacon, then quickly sauté the corn and the collards in the bacon drippings. The trick to quick-cooked collards is cutting them into very thin ribbons and giving them a whirl in a hot pan until they’re bright green and slightly wilted. The finishing touch of a cider vinegar-maple syrup dressing brings all of the flavors together.

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