Microwave the chopped pancetta or bacon on high for 3 minutes. Drain the drippings, and set the crispy pancetta aside.
In a large dutch oven, heat the olive oil and pancetta drippings over medium heat. Cook onion in oil until soft. Add the minced garlic cloves, and cook a minute more. Stir in chopped greens, and season with salt to taste (you can always add more). Note: if using Kudzu soak in vinegar water in a colander for about 10 minutes and drain.
Partially cover the pan, and cook until the greens begin to wilt, add cannelloni beans and fold into greens. Cook partially covered for 10 more minutes, until the flavors have combined and the greens are tender. Stir in crispy pancetta. Serve with Cornbread or Polenta and beverage.