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Italian Style Vegetables
by Cynthia Thornton
serves: 4
  goes well with any Italian main dish.

From "a cook's bible gluten free, wheat free & dairy free recipes"
Ingredients:
  2   fennel bulbs
  3 TBSP   olive oil
  3   garlic cloves, finley chopped
  3 cups   Savoy cabbage leaves, tough stems removed
  3 cups   chard leaes, tough stems removed
  1 cup   chicken or vegetable stock made from GF, yeast free and dairy free boullion powder
  5 ounces   nitrate free pancetta, diced
  10 ounces   baby leaf spinich
    sea salt
    freshly ground black pepper
Directions:
  Trim off and discard the leafy fronds at the top of the fennel, than remove and discard the outer leaves.Slice each bulb in half, lengthwise and then slice each half in quarters.
Heat 2 tablespoons of the oil in a heavy-bottom saucepan over low heat. Add the fennel, cover the pan with a lid, and cook, stirring occasionally, 5 to 6 minutes until the fennel is starting to turn brown. Stir in the garlic and cook 30 seconds, then add the Savoy cabbage and chard and cook, covered, 3 minutes.
Pour in the stock, turn up the heat, and bring to a boil. Remove the lid, turn the heat down, and leave to simmer 10 to 12 minutes until most of the liquid evaporates and the vegetables are tender.
Meanwhile, heat the remaining oil in a heavy-bottomed skillet. Add the pancetti and fry until just crispy, remove from the pan and drain on paper towels.
Add the spinich to the pan of vegetables and, gently pressing the leaves down with the back of a wooden spoon, cook 2 to 3 minutes util it wilts. Remove from the heat, stir in the chopped parsley, and season lightly with salt and pepper. Stir in the crispy pancetta and serve, using a slotted spoon to drain the vegetables of any liquid.