Name: Savory Greens with Pancetta
Ingredients: 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

Ingredients

Scale

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.