Ingredients

• 1 bunch dinosaur kale, stems removed, roughly chopped
  
• 1 bunch dandelion greens, roughly chopped
  
• 1 small handful celery leaves
  
• 1 medium apple, cut into thin wedges
  
• ¹/₂ lemon, juiced
  
• 2 tablespoons extra-virgin olive oil
  
• 4 ounces guanciale, cut into lardon
  
• salt, to taste
  
• a generous amount of freshly ground black pepper
  
• 2 tablespoons finely chopped italian parsley