Dandelion Greens And Garlic Cooked In Duck Fat

Serving 4 people

65 min


  • black pepper 1/4 teaspoon freshly ground black pepper
  • dandelion greens 2 bunches dandelion greens, or other hearty greens such as spinach or Swiss chard (about 1 pound total)
  • duck fat 2 tablespoons rendered duck fat
  • garlic cloves 12 small cloves duck-fat-roasted garlic
  • kosher salt 12 small garlic cloves, peeled and tough stem ends removed
  • 1/2 teaspoon kosher salt
Add to Shoping List
Order Ingredients Now

How to make it

  1. Make the roasted garlic
  2. Place the duck fat and garlic in a small, heavy bottomed sauté pan over low heat. Slowly bring the mixture to a simmer. Cook just until the garlic begins to turn light golden brown. The garlic will turn too dark quite easily, so keep an eye on it. If it cooks too much, it will taste bitter and unpleasant. Turn off the heat and let the garlic cool in the fat for about 30 minutes. The garlic will continue to brown slightly as they sit in the fat.
  3. Remove the garlic from the fat. If not using the garlic immediately, store the garlic and fat separately in covered containers in the refrigerator for up to 1 week.
  4. Let stand at room temperature for 1 hour before using.Prepare the dandelion greens
  5. Trim the ends from the dandelion greens and discard. Wash the greens thoroughly and drain.
  6. If the dandelion greens are young, slice them into 2-inch-wide ribbons. If the dandelion greens are mature and relatively tough, bring a large pot of salted water to a boil. Drop the greens into the boiling water and cook for 1 minute.
  7. Drain well in a colander. When the greens are cool enough to handle, place them on a cutting board and cut into 2-inch ribbons.
  8. Heat the rendered 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.
  9. Add the salt, pepper, and garlic cloves. Cook, stirring frequently, until the greens are just tender, 2 to 3 minutes.
  10. Serve immediately.