Dandelion Greens with Garlic

Name: Dandelion Greens with Garlic
Yield: 4 servings
Ingredients: 3 tablespoons pork, chicken, duck, goose, or bacon fat; 3 tablespoons pork, chicken, duck, goose, or bacon fat; 3 tablespoons pork, chicken, duck, goose, or bacon fat; 3 tablespoons pork, chicken, duck, goose, or bacon fat; 3 tablespoons pork, chicken, duck, goose, or bacon fat; 1 teaspoon minced garlic; 1½ pounds tender dandelion greens, cleaned and trimmed (see Preparation), in bite-sized pieces; About ½ cup stock such as chicken, beef, turkey, ham, pork, duck; About ½ cup stock such as chicken, beef, turkey, ham, pork, duck; About ½ cup stock such as chicken, beef, turkey, ham, pork, duck; About ½ cup stock such as chicken, beef, turkey, ham, pork, duck; About ½ cup stock such as chicken, beef, turkey, ham, pork, duck; About ½ cup stock such as chicken, beef, turkey, ham, pork, duck; Salt and pepper to taste; Salt and pepper to taste; Hot pepper sauce or pepper vinegar; Hot pepper sauce or pepper vinegar

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Treated this way, dandelions become an all-purpose side dish. Rich in flavor, texture, and vitamins and minerals, cooked dandelion greens team up nicely with roasted or grilled lamb, pork, duck, turkey, chicken, beef, or liver.

Ingredients

3 tablespoons pork, chicken, duck, goose, or bacon fat
1

Side dish
Gluten-free

Method

Heat fat in a large skillet; add garlic and stir. Add greens and stock and cook over moderate heat, partly covered, for 2 minutes.
Uncover and continue cooking until greens are tender and liquid has almost evaporated. (Timing can vary considerably—from 3-4 minutes to 15, depending upon the age and size of the leaves.) If liquid evaporates before leaves are suff