Stir-Fried Dandelion Greens

1. 1

   Place the duck fat and garlic in a small heavy-bottomed saute pan over low heat.

2. 2

   Slowly bring the mixture to a simmer.

3. 3

   The garlic will burn quickly, so keep an eye on it.

4. 4

   If it cooks too much, it will taste bitter and unpleasant.

5. 5

   Cook until the garlic is just turning light golden brown.

6. 6

   Turn off the heat and let the garlic cool in the duck fat, about 30 minutes.

7. 7

   The cloves will continue to brown as they sit in the fat.

8. 8

   Remove the garlic cloves from the duck fat.

9. 9

   Store the garlic and duck fat separately in the refrigerator in covered containers for up to 1 week.

10. 10

    Let stand at room temperature about 1 hour before using.

* Per serving · 4 servings · Values may vary.

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