While most stews can take hours and hours to cook, this one comes together in just an hour.
Bring the stock to the boil in a large saucepan and add the cabbage, cavolo nero and/or kale. Cook for a few minutes until softened . Remove the cabbage to a large bowl with tongs or a slotted spoon, leaving the stock in the pan.
Next, heat a large 4-inch-deep ovenproof casserole-type pan or Dutch oven on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl.
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