Salmon and collard greens for 6

Steve, a friend who, with his family grows all his vegetables organically offered to me, among other vegetables a sample of scrumptious collard greens, radicchio salad and red cabbage. They look beautiful, but can be a little intimidating to cook. That should not stop you, as they have a high content in beta carotene, vitamin C and K, and therefore are said to fight cancer.
After immortalizing their warm colors, I cut them, removed the coarse stems and rinse their leaves. Using a salad spinner, I dried them. As they can have a slightly bitter taste, I decided to add a sweet sauce and to pair them with the buttery taste of just-cooked salmon for a light lunch.

Salmon and sweet and sour collard greens

(Reasonable, Preparation time: 10 minutes cooking time: 2 hours unattended, Easy)

Ingredients:
1 tablespoon of olive oil
¼ lbs pancetta diced
5-6 lb. mixed collard greens, radicchio salad and cabbage
4 quarts water
Sauce:
¼ cup sugar
½ cup apple cider vinegar
1 teaspoon dried crushed red pepper
1 cup shallots minced and peeled

6 4-oz salmon fillets

Material:
1 slow cooker or 6-quart pan
1 saucepan

Place the vegetables in the inset of the slow cooker. Add the water and cook on the low-heat setting for 2 hours. Alternately, place a pot filled with 4 quarts of water on the high gas setting. Bring to a boil and add the vegetables. Reduce the heat to medium and cook partially covered, stirring occasionally for 45 minutes.
The vegetables should be tender by the end of both cooking time.
Twenty minutes before serving lunch, turn on the oven to 400.
Remove the salmon from the fridge. Cover the ovenproof dish with parchment paper. Place the salmon fillets skin down. Salt and pepper to taste, preferably with coarse grains.
Add a tablespoon of olive oil to the saucepan and place on the medium range of the gas stove. Lower the gas and add the pancetta and shallots. Cook for 6 minutes. Remove and place on a paper towel to dry.
Set the salmon in the oven and cook for 7 to 10 minutes.
Wash and dry the saucepan. Prepare a caramel by dissolving the sugar in 1 tablespoon of water in the saucepan. Place over medium heat. Boil without stirring until you obtain liquid caramel, about 5 minutes. Add vinegar and crushed pepper. The liquid will then bubble. Stir until well mixed. Drain the greens in a colander. In a salad bowl, mix the drained vegetables with the sauce, the pancetta and the onion. Serve hot along the salmon fillets.