- 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!
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.