Braised Greens with Pancetta

This is an adaptation of a collard green recipe with some hearty CSA leftovers. The longer you can cook this, the better. The pancetta can be sprinkled on top or eaten like a cracker.

Hearty green of your choosing. This happen to be a super thick Kale. To this I added a small head of broccoli, fennel root, shallots, diced onion and garlic. You can add whatever you want as long as the hearty green isn’t overwhelmed.

Sautee the pancetta on low until the fat is rendered and it is as crispy as possible. Place aside on a paer towel. In this fatty mix, add the onion, shallot, and garlic. Sautee until translucent. Crank the heat to high, and add the greens. After 30 seconds, add a cup of wine and a cup of chicken broth. Braise this on low, adding chicken broth as needed, for 1 hour.