Stir-Fried Dandelion Greens Recipe

For the Duck-Fat-Roasted Garlic

1. Place the duck fat and garlic in a small heavy-bottomed sauté pan over low heat. Slowly bring the mixture to a simmer. The garlic will burn quickly, so keep an eye on it. If it cooks too much, it will taste bitter and unpleasant. Cook until the garlic is just turning light golden brown. Turn off the  heat and let the garlic cool in the duck fat, about 30 minutes. The cloves will continue to brown as they sit in the fat.
2. Remove the garlic cloves from the duck fat. Store the garlic and duck fat separately in the refrigerator in covered containers for up to 1 week. Let stand at room temperature about 1 hour before using.

For the Greens

1. Trim the tough ends from the dandelion greens and discard. Wash the greens thoroughly and drain. 
2. Bring a large pot of salted water to a boil. Drop the greens into the boiling water and cook for 1 minute. Drain in a colander. When the greens are cool enough to handle, place them on a cutting board and cut into 2-inch ribbons.
3. Heat the duck fat in a large sauté pan or cast- iron skillet over medium-high heat. When the fat is hot, add the greens, stirring to coat with the fat. Add the salt, pepper, and garlic cloves. Cook, stirring frequently, until the greens are just tender, 2 to 3 minutes.
4. Serve immediately.