Ingredients

• 1 1/2 pounds collard greens, chopped
• 1 1/2 pounds kale, chopped
• 1 pound thick-cut pancetta, diced
• 3 cups chicken stock
• one 15.5-ounce can cannellini beans, drained and rinsed
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• a few shakes hot sauce, such as tabasco
• 1/2 teaspoon kosher salt
• freshly ground black pepper
• 2 cloves garlic, minced
• 2 large shallots, finely chopped
• one 11-ounce can french bread dough, sliced into 1/2-inch pieces