Stir-Fried Dandelion Greens

• 2 bunches dandelion greens (about 1 pound)
• 2 tablespoons rendered duck fat
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 12 cloves duck-fat-roasted garlic
• 1 cup rendered duck fat
• 12 garlic cloves, tough stem ends removed

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

dandelion, kosher salt, freshly ground black pepper, garlic, garlic

Taken from www.foodrepublic.com/recipes/stir-fried-dandelion-greens-recipe/ (may not work)