To remove grit, immerse greens in a clean sink filled with water. Rinse well and drain in a colander.
Clean and cut collard greens; transfer to a 2-gallon resealable plastic bag. Chop pancetta, store in a airtight container. Chop garlic; transfer to a small resealable plastic bag. Store all in the refrigerator up to 3 days.
159 calories; total fat 9g; saturated fat 3g; polyunsaturated fatg; monounsaturated fatg; cholesterol 11mg; sodium 552mg; potassium 386mg; carbohydrates 12g; fiber 7g; sugar 2g; protein 11g; trans fatty acidg; vitamin a 8136IU; vitamin c 58mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 209mcg; vitamin b12mcg; calcium 396mg; iron 1mg.