¼ lb. pancetta, diced
¼ lb. chantrelle or hedgehog mushrooms, chopped (or any fresh or dried reconstituted mushroom)
2 lbs. Swiss chard, cleaned, you may substitute spinach, beet greens or chard
2 T butter
salt and freshly ground black pepper to taste
3 oz. amaretti cookies, rumbled
Saute the pancetta in a large skillet over medium heat for about 5 minutes, add the mushrooms and sauté for an additional 5 minutes, until mushrooms are tender. Meanwhile cook the greens in a large pot of boiling, salted water for 3 to 5 minutes, or until barely al dente. Remove the greens from the water and squeeze out all the moisture.
Melt the butter in the skillet with the pancetta-mushroom mixture, add the greens, salt and pepper and cook gently for about 10 minutes to blend the flavors. Transfer to a serving dish and sprinkle the crumbled amaretti cookies over the top and serve.