1.  In a nonstick, oven safe skillet over medium heat, add the pancetta. Sauté until the fat has rendered and the pancetta is lightly browned, about 5 - 7 minutes.

2.  Remove the pancetta from the pan and place on a plate lined with paper towels. Add the olive oil and garlic to the pan with the fat from the pancetta. When the garlic begins to sizzle, add the greens to the pan. Sauté for 3 - 5 minutes, until the greens begin to wilt.

3.  When the greens begin to wilt, add salt to your taste and stir constantly for 2 - 3 minutes until all of the greens are lightly cooked (they should still be bright green).

 

 

 

4.  Once the greens are fully cooked to your liking and tender, turn off the heat and set the pan aside. Preheat a griddle or nonstick skillet over medium heat.

5.  Take one of the piadine and add 1 tablespoon of the grated cheese to 1/2 of the flatbread. Over top of the cheese, distribute 1/2 a cup of the cooked greens. Sprinkle some of the pancetta over the top of the greens and then sprinkle another tablespoon of the grated cheese over the pancetta. Fold the other half of the piadina over the cheese, to close.

6.  Place the piadina on the griddle for 3 minutes on each side to lightly brown and crisp the bread and melt the cheese inside.

7.  Once browned to your liking, remove the piadina from the griddle and serve. To cut the piadina in half, use a pizza cutter.

Notes

- You can substitute bacon for the pancetta in this recipe.

- If the fat from the pancetta or bacon seems excessive, once the fat is rendered in the pan you can spoon out the liquid and discard it until you have about 1 - 2 tablespoons of fat remaining in the pan.