Spicy Mustard Geens With Pancetta

Heat the olive oil in a skillet over medium-high heat.  Add the pancetta until it gets nice and crisp.  Use a slotted spoon to transfer the cooked pancetta to a plate, set aside.

Add the remaining 1/2 tablespoon of oil to the pan then add the minced garlic and cook until it becomes fragrant.  Don't allow it to get overly brown or it will be bitter.

Add about half of the mustard greens to the pan and cook until they begin to wilt.  Add about 1 teaspoon of kosher salt then add the rest of the greens and the hot pepper flakes.  Continue to cook until the greens are tender.

Place the cooked greens on a warmed plate and top with the reserved pancetta to serve.