4 servings

4 slices pancetta
1 tablespoon olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces kale sprouts (Lollipops) washed and stems trimmed

• In a large skillet over medium heat, saute pancetta 4 to 6 minutes or until crisp. Cut into 1-inch pieces and set aside.
• Heat oil in same skillet and saute garlic, salt, pepper and kale sprouts for 3 to 5 minutes or until wilted. Top with pancetta and serve immediately.