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Rainbow Chard and Kale with Oyster Mushrooms and Bacon

By Sam Hayward From Moveable Feast Season 2, Ep.6
Scott Phillips

Servings: 6 to 8 as a side

The large king oyster mushroom that Chef Hayward cooks with is one of the meatiest out there, but don’t confuse it with its cousin, the regular oyster mushroom, which is shaped like a shell.  If you can’t find king oyster mushrooms, you can substitute shitake mushrooms or sliced portabella caps.


  • 6 oz. pork belly or slab bacon, cut into 1/2-inch thick by 2-inch long pieces
  • 1/2 cup beer
  • 1 Tbs. malt vinegar
  • 14 oz. rainbow chard, washed, stemmed, and cut into bite size pieces
  • 14 oz. Russian kale, washed, stemmed, and cut into bite size pieces
  • 1/2 oz. (1 Tbs.) unsalted butter
  • 6 oz. scallions, white parts only, roots trimmed
  • 5 oz. king oyster mushrooms, sliced 1/4-inch thick lengthwise
  • Kosher salt and freshly ground black pepper
  • 1/3 cup lower-salt chicken broth


  • Bring a 2 quart saucepan of water to a boil. Add the slab bacon and cook until slightly pale, about 3 minutes, this reduces the saltiness of the meat. Transfer to a paper towel lined plate to drain.
  • Place a steamer basket into a 6-quart stockpot with a tight fitting lid. Add the beer and the vinegar and bring to a boil over medium-high heat. Add the chard and kale, cover, and steam until the greens become tender, about 5 minutes. Remove from the heat and uncover.
  • Meanwhile, in a 12-inch skillet over medium-high heat, add the bacon pieces and cook until golden brown, about 2 minutes per side. Transfer to a paper towel lined plate and set aside.
  • Melt the butter in the skillet and add the scallions. Cook, stirring often, until they begin to soften, about 2 minutes. Add the mushrooms, and salt and pepper to taste. Cook, stirring occasionally until the scallions and the mushrooms are golden, about 4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pan. Add the chard and the kale to the skillet and cook until it is heated through. Season to taste with salt and pepper.
  • To serve, transfer the greens and mushroom mixture to a large serving plate and top with the bacon.


Recipe adapted from Moveable Feast with Fine Cooking.

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