Local Mushroom, Cipollini Onion, Brussels Sprouts, Bacon and Tuscan Kale Hash
8 large cipollini onions, peeled and quartered
2 tablespoons canola oil, divided
Salt and pepper, to taste
1½ cups Brussels sprouts, halved
1/4 cup bacon lardons (small diced bacon)
2 cups local mushrooms, cleaned and hand-pulled to make long, thin strips (hen of the woods are my personal favorite)
1 tablespoon unsalted butter
2 cloves garlic, peeled and thinly sliced
2 cups Tuscan kale, rough cut
1 teaspoon fresh thyme, chopped
1 tablespoon sherry vinegar
1. Preheat oven to 350°F. Toss the quartered cipollini onions with 1 tablespoon of canola oil, salt and pepper. Roast the onions for 8–10 minutes, or until soft and slightly caramelized. Remove from oven and reserve for the hash.
2. Toss the Brussels sprouts with 1 tablespoon canola oil, salt and pepper. Roast in the oven for 10 minutes. Remove and reserve for hash.
3. In a heavy-duty pot, add the bacon and cook over low-medium heat to render out the fat and make crispy lardons.
4. Turn the heat up to medium-high, and add the mushrooms and butter to the bacon, and continue to cook until the mushrooms are slightly caramelized.
5. Add the garlic, kale, cipollini onions, Brussels sprouts and thyme to the pan. Cook for 2 minutes over medium heat and let the flavors develop for the hash.
6. Add the sherry vinegar, season with salt and pepper, and serve on a large platter.