In a small pan, heat 1/2 tbs avocado oil on medium heat. Add shallots and saute for 1 minute. Add pancetta and saute for another 2-3 minutes. Remove from heat.

In a large pan, heat 1/2 tbs avocado oil on medium high heat. Add swiss chard and beet greens. Saute greens for 3-4 minutes until greens start to wilt.

Add shallots and pancetta to large pan of wilted greens and continue to cook for 3 minutes. Pancetta should be a little crispy.

Remove pan from heat and serve!