Slow Cooker Greens

• 1 lb collard greens, chopped
• 1 lb kale, chopped 
• 1 pound thick-cut pancetta, diced 
• 3 cups chicken stock 
• One 15.5-ounce can cannellini beans, drained and rinsed 
• 2 tablespoons apple cider vinegar 
• 1 tablespoon brown sugar 
• A few shakes hot sauce, such as Tabasco 
• 1/2 teaspoon kosher salt 
• Freshly ground black pepper 
• 2 cloves garlic, minced 
• 2 large shallots, finely chopped 

Directions

1. Saute the pancetta, garlic and shallots until pancetta is golden brown.
2. Combine the greens, pancetta, chicken stock, beans, apple cider vinegar, brown sugar, hot sauce, salt, pepper, garlic and shallots in a slow cooker and fold to combine.
3. Cover and cook on high for 4 hours.