Collard greens cook-a-long

Chopped and boiled then add apple cider vinegar and pepper.

A style of cooking greens in northern italy and Istria is to cook sliced pancetta in a pan till the fat renders, then add thinly chopped cabbage, spring greens, chard or beet tops, making sure the greens are coated in fat, a small amount of water is added to the pan and boils, cooking the greens. this continues for 5-7 minutes and after this cooked penne is added to the pan, mixed thoroughly and then roughly diced mozzarella is added along with a heavy hit of pepper. This makes a very quick (15mins total) meal full of rich fatty flavour from the bacon and a nice interplay of bitter and sweet from the greens and mozzarella. One of my favourite one pan wonder meals when I haven't much time.

That sounds pretty fuckin' good.

That approach would probably work pretty well with some gnocchi, too, I bet.

Cheers pal, never tried it with gnocchi but that sounds like a nice innovation. Might try it and post results in the next week or so if the thread is still up