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IN A LARGE DEEP POT OVER MODERATE HEAT, SAUTE GARLIC AND PANCETTA IN OLIVE OIL FOR 3 MINUTES. ADD ONIONS AND COOK 1 OR 2 MINUTES LONGER.
ADD THE GREENS AND WILT THEM DOWN TO FIT IN POT. ADD BEANS, BROTH AND NUTMEG, SALT & PEPPER. COOK OVER MODERATE TO MEDIUM-HIGH HEAT FOR 12 MINUTES, OR UNTIL GREENS ARE SOFT. SERVE WITH SHAVED CHEESE ON TOP, AND BREAD TO SOP UP THE BROTH.
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