Sauteed Corn, Spinach, Bacon, and Scallions

So I have been working on getting through a cookbook (thanks Alyse for the suggestion!). I have been doing the "Mom 100" cookbook I got a while ago, and just hit the JACKPOT with this recipe. Even Mr. Not-a-Fan-of-Vegetables went back for seconds. Here is the link where you can see some of her recipes: http://www.thatskinnychickcanbake.com/2012/07/sauteed-corn-spinach-bacon-and-scallions-sundaysuppers-2.html

But here is the printout of instructions.

4 slices bacon, cut into 1-strips

1 tablespoon butter

1 shallot, minced 

3 cups fresh or frozen corn kernels (from about 4 ears corn)

1/2 cup chopped red bell pepper 

Pinch of red pepper flakes (optional)

Kosher salt and freshly ground black pepper

2 to 3 scallions, both white and light green parts, sliced

4 cups baby spinach leaves

Cook the bacon in a large skillet over medium-high heat, turning occasionally,

 until browned.  Using a slotted spoon, transfer the bacon to paper towels to drain.  Pour off all but 1 teaspoon of the fat from the skillet.

Add the butter to the skillet and melt over medium heat.  Add the shallot and cook, stirring occasionally, until tender, about 2 minutes.  Add the corn and the red bell pepper and red pepper flakes, if using.  Season with salt and black pepper to taste.  Cook, stirring often, until the corn is tender, about 5 minutes.  Crumble the bacon and add it along with the scallions and the spinach.  Stir until the spinach leaves have 

wilted and combined with the corn, about 1 minute.