Heat olive oil in a large sauté pan over medium-high heat.
Chop pancetta (into strips) and cook until crisp. Remove onto a paper towel, and drain al but 2 tbsp of fat from pan.
Add shallots and sauté 2 minutes. Add dandelion greens and thyme and toss to coat. Add apple cider and raisins and toss, until greens are wilted and tender, about 5 minutes (leave pan uncovered).
Season to taste and serve.
Dandelion can be prepared ahead and re-heated over low heat.