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Savory Greens with Pancetta

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


  • 2 bunches of greens (kale or collards)
  • 3 ounces pancetta, chopped
  • 23 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


  1. 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.
  2. 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.
  3. 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.
  4. Add salt and pepper to taste. Top with cooked pancetta. Enjoy!


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.