Siberian Kale, Crimini & Bacon Hash
By Market Chef Maggie Perkins.
1 pkg Belle Vie Farm Bacon
1 bunch JBG Organic scallions, sliced
2 cups Kitchen Pride crimini mushrooms, sliced
3 JBG Organics sweet Italian peppers, sliced
2 bunches Munkebo Farm Siberian kale, de-stemmed and torn into bite-sized pieces
2 teaspoons toasted sesame oil
salt, to taste
In a large skillet over medium high heat, fry bacon until chewy and browned, turning halfway. Remove from skillet and drain on paper toweling.
Add scallions, mushrooms, and sweet Italian pepper to skillet. Cook until vegetables are slightly limp.
Add torn Siberian kale to skillet, tossing well to mix with vegetables. When kale is wilted, return bacon, crumbled, to mix. Season with 1-2 teaspoons sesame oil and salt, to taste.
Photos by Maggie Perkins.