Wash the greens and remove stalks and veins stalks - cut greens into large pieces.
Bring 6 quarts of water to boil with salt and pig's feet added - allow to boil for 10 minutes. Introduce greens, reduce heat, cover and simmer for an hour or until tender.
Introduce Prosciutto and Pancetta to large saucepan over medium/high heat - allow to crisp a bit. Introduce diced onion, diced scallions, diced garlic and seasonings. Reduce heat and simmer for 15 minutes.
Bring skillett to high heat and add Moscato allow to cook 3-5 minutes.
Remove, strain and dry greens. Introduce to saucepan over high heat, add apple vinegar, parmesano reggiano and cook for 3-5 minutes.
Remove from heat, cover and allow to integrate for at least 10 minutes - serve and enjoy.