Rainbow Chard and Kale with Oyster Mushrooms and Bacon

By draingal

Ingredients

• 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, (or shitake or portabella) sliced 1/4-inch thick lengthwise
• Kosher salt and freshly ground black pepper
• 1/3 cup lower salt chicken broth

Details

Servings 6
Adapted from finecooking.com

Preparation

Step 1

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.