1 bunch swiss chard
1 bunch dandolion greens
1 bunch collard greens
3 garlic cloves sliced
1/2 tsp crushed red pepper flakes
1/2 cup vegetable (or chicken) stock
1/4 cup pancetta or bacon lardon
Start by blanching the greens in salted boiling water for 2 minutes each. In a pan, brown pancetta or bacon lardon until crispy, remove from pan and set aside on paper towel to drain. If using pancetta you may need to add about 1 tablespoon of olive oil as it does not have the same fat content as bacon. Gently fry garlic until it starts to golden, add red pepper flakes and allow to bloom for 1 minute. Drain greens and add them to the pan tossing with garlic and red pepper flakes, pour in chicken stock, cover and allow to cook 10 minutes. Sprinkle with crispy bacon before serving.