Want more greens in your life? This Savory Greens with Pancetta dish is just the thing.

Healthy eating doesn’t have to be complicated. Around here, we keep it super simple. I don’t have time to spend hours in the kitchen every day preparing food for my family.

Here’s what I do: I focus on proteins and vegetables. We are lucky to live in an area where good quality, properly-sourced meats are readily available. I stock up on grass fed and pastured meats in my freezer, and most evenings, I just pull out a little something to defrost for the next day. And since we get a weekly box from out local CSA, we have lots of fresh produce to choose from.

My favorite time of day to meal prep is is the morning. I will often prepare out protein/meat dish right after I finish breakfast. A few of our family favorites are Chipotle Bacon Sliders, Lemon Rosemary Chicken Thighs, Pesto Meatballs, and Cilantro Lime Steak Strips.

I don’t know about you but 430-5pm is a very hard time for me to get anything done. My little one is started to get tired. She wants my full attention. But since I already have the main part of our meal prepared, all I have to do is add the veggies. This system just works for me.

Here’s one of my favorite vegetable side dishes. I try to get greens into my diet every day, and this recipe is an easy way to do that. I use either kale or collard greens. They are my favorite. And who doesn’t love a little pancetta? If you don’t have pancetta on hand, bacon will work as well.

Your family will devour this healthy, and hearty side dish, I promise!

Savory Greens with Pancetta

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Author: Katja from Savory Lotus
Yield: 4-6 1x

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Ingredients

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2 bunches of greens (kale or collards)
3 ounces pancetta, chopped
2-3 cloves garlic, minced
1/2 cups homemade bone broth (here’s my recipe)
1 tbsp balsamic (like this) or apple cider vinegar (like this)
Salt and pepper, to taste

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Instructions

Prepare greens by folding leaves in half and slicing away the stem. Then stack leaves, roll into a tight cigar-looking tube and slice in thin ribbons. Set aside.
Heat a skillet on medium heat and cook pancetta until browned. Toss is garlic and cook for another minute. Remove from pan and drain on a paper towel.
Place greens into skillet and add bone broth and vinegar. Cook, covered, over medium heat until desire doneness – about 10-12 minutes – stirring a couple of times.
Add salt and pepper to taste. Top with cooked pancetta. Enjoy!

Notes

Greens are notorious for being hard to clean. I wash my greens by immersing them in a large bowl of water in the sink several times to remove the grit.